Neeps and tatties, or mashed turnips and Scottish potatoes

Tatties are a creamy and classic mashed potato, as we also know it in France. They form a perfect duo with neeps, crushed turnips or rutabagas, for Scottish festivals. These purees, often served with haggis, are a Hogmanay classic. Easy to prepare, creamy and naturally gluten-free, they are suitable for all occasions. Scottish neeps and tatties are a simple accompaniment to your winter meals and will appeal to young and old alike.

Preparation time 10 mins

Cooking time 25 mins

Total time 35 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

For the Neeps
2 large turnips or rutabagas
50 g butter (or margarine for a vegan version)
Salt and pepper and nutmeg to taste
For Tatties:
4 large floury potatoes
60g butter
100 ml of milk (or a vegetable alternative)
Salt and pepper to taste

Preparation

1
For the Neeps:
2
Peel the turnips or rutabagas and cut them into cubes.
3
Cook them in a large pot of boiling salted water for about 25 minutes, until tender.
4
Drain them carefully and mash them with a potato masher.
5
Add the butter, salt, pepper and nutmeg and mix until creamy.
6
For Tatties:
7
Peel and cut the potatoes into large pieces.
8
Cook them in a large pot of boiling salted water for about 20 minutes, until tender.
9
Drain them and mash them with a potato masher.
10
Add the butter, milk, salt and pepper, then mix until creamy.
11
Serve the purees immediately, accompanied by haggis for a traditional Scottish meal.

Tags: Scottish neeps, turnip recipe, rutabaga recipe, Scottish tatties, potato recipe

Read it online: https://glutenevasion.fr/recette/neeps-and-tatties-ou-ecrase-de-navets-et-de-pommes-de-terre-ecossais/