Neeps and tatties
In Scotland neeps (swede) and tatties (potatoes) are traditionally eaten alongside haggis on Burns Night (25 January). Some prefer to serve the neeps and tatties separately. This version mixes them...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at growingcommunities.org.
Cooking tools:
- Potato masher
- Peeler
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
Ingredients
- 500g swede
- peeled and chopped into small pieces (about 2cm) 500g potatoes
- peeled and chopped to a similar size salt
- pepper butter or olive oil to taste
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