Neeps and Tatties
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.