In the heart of a traditional Scottish meal, alongside the star attraction of haggis and the comforting familiarity of “tatties” (mashed potatoes), you’ll find the often understated but essential “neeps” – creamy mashed turnips. This simple yet flavorful side dish plays a crucial role in balancing the richness of haggis, offering a subtly sweet and earthy counterpoint. More than just a vegetable preparation, “neeps” are a testament to the straightforward and satisfying nature of Scottish home cooking. This recipe will guide you through creating the perfect pot of these classic mashed turnips, ready to complete your authentic Scottish feast.
“Neeps” are an essential part of the classic Scottish meal, Haggis, Neeps and Tatties, especially enjoyed on Burns Night. This simple recipe highlights the natural sweetness of the turnip.
Ingredients:
- 1 large turnip (rutabaga), about 1-1.5 lbs (450-675g)
- 2-4 tablespoons butter (salted or unsalted, to taste)
- 2-4 tablespoons milk or cream (optional, for extra creaminess)
- Salt and freshly ground black pepper to taste
Instructions Mashed Turnips:
- Prepare the Turnip: Wash the turnip thoroughly. Using a sharp knife, peel the thick skin. This can be a bit tough, so be careful.
- Chop the Turnip: Cut the peeled turnip into 1-inch cubes. Smaller pieces will cook faster.
- Boil the Turnip: Place the cubed turnip in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce the heat to medium and simmer gently until the turnip is very tender and easily pierced with a fork (this usually takes about 20-30 minutes, depending on the size of the cubes).
- Drain the Turnip: Once the turnip is cooked, drain it well in a colander.
- Mash the Turnip: Return the drained turnip to the empty pot. Add the butter and mash thoroughly using a potato masher or a fork. For a smoother consistency, you can use a potato ricer or even briefly blend with an immersion blender (be careful not to over-blend, or it can become gluey).
- Add Milk or Cream (Optional): If you desire a creamier texture, gradually add milk or cream while mashing until you reach your desired consistency. Start with a smaller amount and add more as needed.
- Season: Season generously with salt and freshly ground black pepper to taste. Mix well to combine.
- Serve Hot: Serve the mashed turnips hot as a side dish, traditionally alongside haggis and mashed potatoes (“tatties”).
Tips and Variations:
- Sweetness: Turnips have a natural sweetness, but you can enhance it slightly by adding a tiny pinch of sugar during the boiling process, if desired.
- Flavor Boost: For a richer flavor, you can brown the butter in a separate pan before adding it to the mashed turnips.
- Other Additions: Some people like to add a pinch of nutmeg or a little finely chopped chives or parsley for extra flavor.
- Consistency: Adjust the amount of butter and milk/cream to achieve your preferred consistency, from slightly chunky to very smooth.
Enjoy your homemade Scottish “Neeps”! They are a delicious and traditional accompaniment to many Scottish meals.