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Crispy neeps 'n' tatties cake

Crispy neeps 'n' tatties cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a side dish

This Scottish take on a rösti goes well with game, duck breast or roast chicken

Nutrition:
HighlightNutrientUnit
kcal267
fat14g
saturates6g
carbs31g
sugars8g
fibre5g
protein6g
low insalt0.75g
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Ingredients

  • 1 large swede , peeled and cut into chunks
  • 4 baking potatoes , peeled and cut into chunks
  • 50g butter
  • sunflower oil , for greasing
  • 8 thin slices pancetta

Method

  • STEP 1

    Boil the swede and potatoes in salted water for about 20 mins until completely tender, then drain well. Return to the pan under a very low heat for a few mins to dry out. Off the heat, bash the veg into a chunky mash with half the butter, a touch of salt and lots of pepper.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line the pan with the pancetta so it meets in the middle (like the stripes on the Union Flag). Press the veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining butter, then bake for about 40 mins until crisp and golden. Remove from the oven, turn out onto a board and cut into wedges.

RECIPE TIPS
ANOTHER IDEA FOR SWEDE: ROASTED SWEDE & PARMESAN

Peel and cut 1 large swede into chips and toss with 1 tbsp olive oil, 1 tbsp thyme leaves and 50g finely grated Parmesan. Lay out flat in a roasting tin, dot with butter and roast at 220C/ 200C fan/gas 7 for about 40 mins, turning halfway through, until golden. Serves 4.

Goes well with

Recipe from Good Food magazine, November 2009

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A star rating of 3.6 out of 5.5 ratings
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