Neeps & tatties

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1. The day before you want to serve, preheat the oven to fan oven 200C/conventional 220C/gas 7. Put the potatoes into a pan of lightly salted water, return to the boil and cook for 5 minutes. Drain the potatoes, put them back into the pan and place it back on the heat for a couple of minutes to dry out.
2. Meanwhile, pour the oil into a large roasting tin (you may have to use two) and heat it in the oven until smoking hot. Now stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
3. Cook the swede in boiling salted water for 50-55 minutes, or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover and keep in a cool place.
4. To serve, preheat the oven to fan 180C/conventional 200C/gas 6. Uncover the potatoes and swede, dot with the butter and put in the oven to reheat for 25-30 minutes, stirring now and again until piping hot. Serve with lots of butter.

229 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 4g, fibre 3g, salt 0.17 g

'This is perfect for a January meal. It's the obvious dish for Burn's Night and easy too, as it cooks whilst you are doing other things.'

Latest comments and suggestions

• ermintrude

  31 December 2007

  ermintrude rated this recipe

  

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• caz

  20 January 2008

  caz rated this recipe

  

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• shezzie7707

  24 January 2008

  shezzie7707 commented on this recipe

  so tasty , makes a change to plain potatoes.

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• Jill

  29 January 2008

  Jill commented on this recipe

  This was WONDERFUL!and received enthusiastic comments all round! Such a delicious change from the usual bland mash version, and we will be using it again and again. For stage 4, I simply re-heated it in the microwave for a few minutes - saves a lot of energy by not heating the oven up!

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• Denise Perry

  12 February 2008

  Denise Perry commented on this recipe

  A great up-date on the traditional neeps and tatties and one we all enjoyed, even those normally not so keen on mashed neeps!

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• Stevie B

  07 May 2008

  Stevie B commented on this recipe

  love this but still like them mashed

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• pleisure

  06 October 2008

  pleisure commented on this recipe

  Tates good ....However neeps and tatties i dont think so should be potatoes and turnips!

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• A Gordon

  19 January 2009

  A Gordon rated and commented on this recipe

  

  Initially concerned that my dish looked a little less presentable than the photo however it tasted fantastic and was well received by my guests who all ate seconds

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• fishnchips

  25 January 2009

  fishnchips commented on this recipe

  Seems like an awful lot of work to make a simple veg mash. I just peel the swede and cut in to small chunks and combine with the unpeeled potatoes which have been cut into a little larger pieces (as they cook quicker). I boil up them up until tender, drain and mash with butter and milk, season to taste. This may be deverting from the trational neeps and tatties, but I also add carrots into the combo.

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• 33_hertz

  05 February 2009

  33_hertz rated this recipe

  

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• meridian

  14 June 2009

  meridian rated and commented on this recipe

  

  very tasty dish well worth trying

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• meridian

  21 July 2009

  meridian commented on this recipe

  great recipe!!

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• Katrina Davidson

  30 September 2009

  Katrina Davidson commented on this recipe

  In Orkney we call it Clapshot. Very well loved here, try adding a little grated onion or some carrot but always lashings of black pepper !

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Ingredients

• 8 large baking potatoes , washed, peel left on and cut into 2cm x 4cm chunks
• 6 tbsp light olive oil or sunflower
• 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
• 50g butter , plus extra for serving

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Serves 8

Preparation and cooking times

Ingredients

• 8 large baking potatoes , washed, peel left on and cut into 2cm x 4cm chunks
• 6 tbsp light olive oil or sunflower
• 1 swede weighing about 675g/11⁄2lb, peeled and roughly chopped
• 50g butter , plus extra for serving

229 kcalories, protein 3g, carbohydrate 25g, fat 14 g, saturated fat 4g, fibre 3g, salt 0.17 g

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