Best 5 Neeps Antatties Recipes
In the culinary realm of Scotland, a comforting and iconic dish awaits your palate - the delectable Neeps and Tatties. This traditional Scottish dish is a delightful symphony of flavors and textures, featuring two humble vegetables elevated to stardom. Neeps, or turnips, and tatties, or potatoes, are lovingly boiled until tender and then mashed together to form a smooth and creamy foundation. The addition of butter, milk, and seasoning brings forth a harmonious blend of flavors, while a sprinkling of chopped chives adds a touch of freshness and vibrancy. But the culinary journey doesn't stop there. This article presents a tantalizing collection of Neeps and Tatties recipes, each offering a unique twist on this classic dish. From the simplicity of the traditional recipe to the indulgence of a gratin version, the diverse selection caters to every palate and cooking preference. So, embark on a culinary adventure and discover the comforting embrace of Neeps and Tatties in all its glorious forms.
Here are our top 5 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
NEEPS AND TATTIES
When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).
Provided by wsf
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
- Stir scallions, salt, and pepper into the mash.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.2 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 7.9 g
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.
NEEPS & TATTIES
Provided by Jamie Oliver
Categories One-pan recipes Jamie's Great Britain Vegetables Burns Night Specials Dinner Party Sunday lunch British
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.
Nutrition Facts : Calories 122 calories, Fat 2.1 g fat, SaturatedFat 1.0 g saturated fat, Protein 2.8 g protein, Carbohydrate 20.8 g carbohydrate, Sugar 5.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
Tips:
- Choose the right potatoes: Use a combination of floury and waxy potatoes for the best texture. Good choices include maris piper, king edward, and desiree.
- Cook the potatoes separately: This will help to ensure that they are cooked evenly. Boil the floury potatoes for 15-20 minutes and the waxy potatoes for 10-15 minutes.
- Mash the potatoes until smooth: Use a potato ricer or a food mill to get the smoothest mash. If you don't have either of these, you can mash the potatoes with a potato masher until they are smooth.
- Add the butter, milk, and seasoning: Gradually add the butter, milk, and seasoning to the mashed potatoes, stirring constantly until the mixture is smooth and creamy. You may need to add more or less milk depending on the consistency you want.
- Serve immediately: Neeps and tatties are best served immediately, while they are still hot and fluffy.
Conclusion:
Neeps and tatties is a classic Scottish dish that is enjoyed by people all over the world. It is a simple dish to make, but it is packed with flavor. The combination of the sweet neeps and the savory tatties is simply irresistible. If you are looking for a comforting and delicious meal, then neeps and tatties is the perfect dish for you.
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