When we went to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This neeps and tatties recipe is a traditional Scottish side dish that goes well with beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka yellow turnip, rutabaga, or Swedish turnip).
Ingredients
- russet potatoes: 2 pound (cubed)
- swede (rutabaga): 2 pound (cubed)
- butter: 0.25 cup (softened)
- mustard powder: 1 tsp
- bunch scallions: 1 piece (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
-
Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.
