Serves: 4–6, Prep Time: 10 minutes

Cook Time: 25–30 minutes

Ingredients

• 1 large swede (rutabaga), peeled and diced (approx. 900g / 2lb)

• 50g unsalted butter

• 2–3 tbsp double cream or whole milk (optional for extra creaminess)

• Salt – to taste

• Freshly ground black pepper – to taste

• Pinch of nutmeg (optional)

Instructions

1. Prepare the swede

   Peel with a sharp knife or peeler. Cut into 2–3cm cubes for even cooking.

2. Boil until tender

   Place swede chunks into a large pot of salted boiling water.

   Simmer for 25–30 minutes until fork-tender.

3. Drain well

   Drain in a colander and allow excess steam to escape for 1–2 minutes.

4. Mash

   Return swede to the pan. Add butter and cream/milk (if using).

   Mash until smooth or leave slightly chunky for a rustic finish.

5. Season & serve

   Stir in salt, pepper, and nutmeg.

   Serve hot alongside haggis and tatties.

Serving Suggestions

• Burns Night Special: Pair with haggis and tatties for a traditional Scottish supper.

• Delicious with roasted meats, casseroles, or as part of a Sunday roast.

• Make ahead of time and reheat gently before serving.

Why This Recipe Works for Burns Night

Neeps are a Burns Supper classic, adding a sweet, earthy balance to rich haggis and buttery potatoes. Using fresh Scottish swede ensures authentic flavour and colour for your celebration.

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