Preparation info

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Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

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This wonderful yet simple dish is from Orkney and during a visit there I was lucky enough to try various versions. Sometimes the turnips are cooked in milk which makes it even creamier; but I advise you to use a very deep saucepan and keep the heat low once it has come to the boil otherwise the milk boils over easily. Sometimes a peeled, chopped onion is added to the potatoes as they cook for extra flavour. But this is the basic recipe, using plenty of good butter; Orkney’s dairy produce is