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Monday, May 30, 2016

Neeps and Tatties

How to Make Neeps and Tatties Recipe - preparation 15 minutes cooking time 20 minutes Serves 4

340g/12oz swede (rutabaga), peeled and cut into chunks
450g/1lb potatoes, cut into chunks
50g/2oz/4 tbsp butter
2 tbsp double (heavy) cream
freshly grated nutmeg
salt and ground black pepper
haggis to serve (optional)

1 Bring a pan of lightly salted water to the boil, add the swede and cook for 20 minutes or until tender. Drain well.

2 Meanwhile, boil the potatoes in another pan of lightly salted water and cook for 15 minutes until tender. Drain well.

3 Mash the potatoes and swede separately with half the butter and cream each. Season with nutmeg, salt and pepper and serve with haggis, if wished.

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