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Scottish nep purry or bashed neeps
- To Serve
Six
- Difficulty
Easy
Published 1978
As in all Scottish recipes the neps or neeps referred to are not turnips but swedes - and purry is of course purée. This dish of mashed swedes is a good alternative to mashed potato and excellent with sausages (or, in Scotland, with haggis).
Ingredients
900 g 2 lb - salt, freshly ground pepper
- ground ginger
Method
Bring a pan of salted water to the boil. Peel, trim and dice the swedes, and boil them until they are tender, about 30 minutes - the younger they are the shorter the cooking time.
Drain the swedes and blend to a fine mush in the liquidizer with a little of their cooking liquid. Reheat the purée, season with salt, pepper and ginger and stir in the butter. Pile up in a dish and serve very
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