Mashed Neeps is a traditional Scottish recipe for a classic accompaniment of a sweed (a neep) that's boiled and mashed with butter before serving and which is typical fare for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Mashed Neeps.
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Ingredients:
1 swede (rutabaga, 'turnip')
50g butter, diced
salt and ground white pepper, to taste
Method:
Cut of the ends of the 'neep and slice off the skin to a depth of about 1cm. Chop the flesh into 2cm cubes then place in a pan with plenty of boiling water.
Return to the boil and cook for about 45 minutes, or until the swede pieces are very tender then take off the heat and drain in a colander.
Mash the 'neeps through the colander into the original cooking pot then add the butter and mash once more until completely smooth. Season to taste with white pepper and salt then serve.
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