Later On

A blog written for those whose interests more or less match mine.

Neeps and tatties

with 2 comments

UPDATE: The recipe is not in fact for Neeps & Tatties—in that dish the neeps and tatties are mashed separately and served separately. The recipe is for Clapshot. See this article, which suggests also that the correct name is Tatties & Neeps.

Kathryn Hill has a good recipe at the Kitchn [sic]:

Mashed Potatoes with Rutabaga, or Neeps & Tatties

1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)

Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like. Traditionally served with haggis, but can be served as a side with any meat dish or as a topping for shepherd’s pie.

The background info is also interesting. Click the link.

We’ll certainly have this the next time we have haggis.

Written by Leisureguy

6 November 2009 at 12:47 pm

Posted in Daily life, Food, Recipes

2 Responses

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  1. I like to braise cubed rutabagas in beef stock until they are tender, then boil off the stock so it glazes the cubes. It really highlights the sweetness of the rutabagas. Would probably be delicious mashed into potatoes.

    The Eldest

    6 November 2009 at 12:51 pm

  2. “…the next time we have haggis” – what “we”??

    the wife

    6 November 2009 at 1:09 pm

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