Name: Potatoes and Turnip
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 lb (500 g) yellow turnip (swede); 1 lb (500 g) mealy potatoes (e.g. Kerr’s Pinks, King Edward or Golder Wonder); salt and pepper; 1 tablespoonful chopped chives; Butter (Orkney if possible) and milk for mashing; 1 onion, finely chopped*

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 lb (500 g) mealy potatoes (e.g. Kerr’s Pinks, King Edward or Golder Wonder)
1 lb (

Method

Cooking

Peel the potatoes and remove the coarse skin from the turnip. Cut them both into roughly the same sized pieces. Put into a pan with the onion. Add boiling water to cover and simmer gently till just soft. Drain off cooking liquor which can be used for stock.