Neeps An’tatties
About This Recipe
“Very good, I have substituted rutabegas for the turnip,many times, white turnip is not always available. My kids loved these as babbies and older,(omit chives/shallots for babbies).As a matter of interest, a rutabega is not a turnip nor is a turnip a rutabega.they are two different veggies often mistaken as the same. A turnip is white with a purple top and rutabega is yellow with a browish purple top, they each have their own flavour.(I believe a “sweede” is a rutabega)”
Ingredients
Directions
Reviews
“I love mashed rutabegas and I love mashed potatoes but I never thought of combining them. I pressure cooked the rutabega ( more flavorful that way). The chives complemented the the flavor and added color. The only thing I changed was the amount of butter, something this good deserves lots of butter.”
“This was soooo good. I haven’t had a turnip in a long time. I used one turnip and one Yukon Gold potato.I cooked them whole with the skins on. After they cooled enought to handle I peeled them and mashed them with my electric mixer. I put in 1/2 cup half-n-halfand the butter to make them really creamy. I had plenty of it!! I will definitely be making these again and again. Better then just plain ‘ol mashed taters. Thanks for a great recipe Derf”
“A few turnips and a few yukon gold potatoes mashed together made for an awesome accompaniment to my corned beef and “cabbage”(I had baby bok choy in the fridge.)Made Irish Sode Bread in the shape of the state of Texas and carved a star on it to “let the fairies out.”Great, memorable meal!!”
“It was really good!We did however add some milk and sour cream, so not too healthy, but sure was yummy!May start to use turnips more now!”
“the term rutabega is very american. when shopping in ireland or the uk a turnip is huge like a rutabega only it is called a turnip.over here no one has ever heard the term rutabega which leads me to believe it is an american term.swede is another name turnip is called over here.”
“I can’t believe I forgot to review this. I’ve made this for my friends who are into Celtic history and everyone loved it. Many had never had a rutabaga before and were very surprised at how tasty they are.”
“A favourite dish from childhood that I made to celebrate a Burns night supper we had, served with Haggis, roast beef and gravy..thanks Dorothy.”
“Just a note – when we talk about neeps in Scotland we mean swedes/rutabagas and not white turnips.”