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Neeps and Tatties

A delicious twist on a traditional Scottish recipe which should technically be accompanied by Cock a Leekie soup, Cranachan,  and haggis all washed down with whisky, but we’ll leave it to you to decide how authentic you’d like to be. If you opt for the works you will need to “Address the Haggis” dressed in a kilt and the haggis must make an entrance with accompanying bagpipes.

If you prefer to work slowly to discover your inner Scotsman gradually start with this tasty potato and swedes (rutabaga) recipe, consider which color of kilt suits you and join us to Bicycle Across the Highlands of Scotland Coast to Coast.

Preheat the oven to 400F.
8 large baking potatoes , washed, peeled and cut into chunks
1 Swedes (rutabaga or yellow turnip) weighing about 1 1/2lbs, peeled and roughly chopped
6 tbsp olive oil
Salt and Pepper

Bring a large pot of lightly salted water to a boil, add the potatoes, return to a boil and cook for 5 minutes. Drain the potatoes and put them back into the pan and place back on heat for a couple of minutes to dry out.

Meanwhile pour oil into a large roasting pan and heat it in the oven until it’s smoking hot. Stir the potatoes in to the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
Meanwhile cook the swede in boiling salted water for 50 – 55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky.

Lower oven to 350F dot the potatoes and swede with butter and cook for an additional 20 minutes stirring now and again until piping hot. Serve with lots of butter, salt and pepper.

Recipe and Photo courtesy of BBCgoodfood.com