Traditional Recipe

2 lb Potatoes; peeled & cut into-eighths
1 1/2 lb Yellow turnips (rutabagas)-peeled & cut into 1/2"-cubes
1 ts Salt
1/4 c Butter; melted
1/3 c Milk; warmed

In a 3 quart saucepan, combine potatoes and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes. In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes.

When potatoes are tender, drain well and return to saucepan. With electric mixer, beat potatoes on low speed until all pieces are broken up.
Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk. Beat until mixture is smooth. Add remaining milk and beat at high speed until smooth and fluffy.

When turnips are tender, drain well, return to saucepan. Add remaining 2 Tbsp butter and salt (and pepper if desired) and beat until smooth and fluffy.
Recipe taken from Tour Scotland

Modern Take

Neeps and Tatties Soup with Haggis Croutons

Neeps and tatties make a glorious soup to top with haggis croutons in this super soup

1 thin French baguette
2-3 tbsp Olive oil
1 small haggis
1 litre chicken stock
500g Potatoes, chopped
500g swede, chopped
1 large carrot, chopped
1 onion, chopped
Salt, and freshly ground black pepper

Set the oven to 180°C/gas 4. Slice the French stick and place the slices on to a baking sheet. Brush lightly with oil. Bake in medium oven for about 10 minutes or until golden.

Heat a small haggis according to butcher's instructions, and then place a small scoop onto each crouton.

Bring the stock to the boil in a large saucepan then add the vegetables and season with salt and freshly ground black pepper. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until the vegetables are tender. Transfer to a blender and liquidise. Check the seasoning.

Ladle into warm bowls and top with a couple of haggis croutons to serve
Recipe by Sue Lawrence from UKTVFood.co.uk


	Neeps and Tatties

		Traditional Recipe 2 lb Potatoes; peeled & cut into-eighths 1 1/2 lb Yellow turnips (rutabagas)-peeled & cut into 1/2"-cubes 1 ts Salt 1/4 c Butter; melted 1/3 c Milk; warmed In a 3 quart saucepan, combine potatoes and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes. In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes. When potatoes are tender, drain well and return to saucepan. With electric mixer, beat potatoes on low speed until all pieces are broken up. Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk. Beat until mixture is smooth. Add remaining milk and beat at high speed until smooth and fluffy. When turnips are tender, drain well, return to saucepan. Add remaining 2 Tbsp butter and salt (and pepper if desired) and beat until smooth and fluffy. Recipe taken from Tour Scotland Modern Take Neeps and Tatties Soup with Haggis Croutons Neeps and tatties make a glorious soup to top with haggis croutons in this super soup 1 thin French baguette 2-3 tbsp Olive oil 1 small haggis 1 litre chicken stock 500g Potatoes, chopped 500g swede, chopped 1 large carrot, chopped 1 onion, chopped Salt, and freshly ground black pepper Set the oven to 180°C/gas 4. Slice the French stick and place the slices on to a baking sheet. Brush lightly with oil. Bake in medium oven for about 10 minutes or until golden. Heat a small haggis according to butcher's instructions, and then place a small scoop onto each crouton. Bring the stock to the boil in a large saucepan then add the vegetables and season with salt and freshly ground black pepper. Once at boiling point, lower to a simmer, cover and cook for about 25 minutes or until the vegetables are tender. Transfer to a blender and liquidise. Check the seasoning. Ladle into warm bowls and top with a couple of haggis croutons to serve Recipe by Sue Lawrence from UKTVFood.co.uk

What is it? "Neeps and tatties" are Scottish names for rutabagas and potatoes cooked the traditional Scottish way. They serve as the traditional accompaniment to haggis and for good reason - the three dishes go wonderfully well together. The tatties are mashed potatoes, and we recommend using red potatoes, along with lots of sweet butter. Scottish "neeps" are rutabagas (B. n. napobrassica). The name comes from the Swedish "rotabagge", which is why this vegetable is also called a "Swede" or "Swedish turnip" in England. Absolutely do not use American turnips as a substitute, as the taste simply will not work as well.


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