Best 3 Neeps And Tatties Recipes
Neeps and tatties, also known as mashed turnips and potatoes, is a classic Scottish dish that is traditionally served with haggis on Burns Night. The dish is simple to make and can be prepared ahead of time, making it a great option for busy weeknights. This article features three variations of neeps and tatties: a classic recipe, a creamy recipe, and a vegan recipe. The classic recipe uses turnips, potatoes, butter, milk, and salt and pepper. The creamy recipe adds cream cheese and sour cream for a richer flavor. The vegan recipe uses plant-based milk and butter substitutes to create a delicious and dairy-free version of the dish. All three recipes are easy to follow and can be tailored to your own preferences. Whether you are looking for a traditional Scottish dish or a comforting side dish for your next meal, neeps and tatties are sure to please.
Here are our top 3 tried and tested recipes!
NEEPS & TATTIES
'Neeps' are better known as swedes, the traditional Scottish accompaniment to haggis
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 2h15m
Number Of Ingredients 4
Steps:
- The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
- Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
- Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
- To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.
Nutrition Facts : Calories 229 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
HAGGIS, NEEPS & TATTIES
Enjoy a traditional Scottish meal of haggis, neeps and tatties - it's perfect for any Burns Night dinner or simply when you fancy something comforting
Provided by Ailsa Brown
Time 45m
Number Of Ingredients 6
Steps:
- Heat the haggis following pack instructions. When the haggis has 30 mins cooking time remaining, tip the potatoes into a large pan of generously salted cold water, then bring to the boil over a medium heat and cook for 10-12 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins.
- Add half the milk and two-thirds of the butter to the pan used to cook the potatoes, and warm over a low heat until the butter is melted and the milk is just steaming. Remove from the heat and return the potatoes to a pan, then use a potato masher to mash everything together. Or, pass the potatoes through a medium sieve into the pan in batches using the back of a spoon or ladle. (Using a sieve will give you a very fine, no-lump texture.) Season well with salt and pepper.
- Meanwhile, cook the swede and carrots in a pan of boiling water for 18-20 mins until very tender when pierced with a fork. Drain well and leave to steam-dry in the colander for 10 mins. Return the vegetables to the pan along with the remaining milk and butter, then coarsely mash using a potato masher - you don't want a smooth texture here. Season well. Serve the haggis with the neeps and tatties alongside.
Nutrition Facts : Calories 782 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.08 milligram of sodium
NEEPS AN'TATTIES
Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies). As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega. they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour. (I believe a "sweede" is a rutabega)
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the vegetables separtely, drain and then mash them together, adding all the other ingredients.
- Season to taste and serve very hot.
Tips:
- Choose the right potatoes: For a creamy and smooth mashed potatoes, use starchy potatoes like Russet or Yukon Gold.
- Boil the potatoes correctly: Place the potatoes in a large pot of cold water, bring to a boil, then reduce heat and simmer until tender.
- Drain the potatoes thoroughly: After boiling, drain the potatoes in a colander and let them steam dry for a few minutes. This will help remove excess moisture and make the potatoes easier to mash.
- Use a potato ricer or masher: For a smooth and lump-free mash, use a potato ricer or masher. Avoid using a blender or food processor, as these can make the potatoes gluey.
- Add butter, milk, and seasonings: Gradually add butter, milk, and seasonings to the mashed potatoes while mashing. Start with a small amount and add more until you reach the desired consistency and flavor.
- Serve immediately: Mashed potatoes are best served immediately after making. If you need to make them ahead of time, reheat them gently over low heat or in the microwave.
Conclusion:
Neeps and tatties is a classic Scottish dish that is simple to make and packed with flavor. With a few simple tips, you can make the perfect mashed potatoes every time. Serve them with your favorite gravy, vegetables, and protein for a hearty and satisfying meal. Enjoy!
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