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- Preparation and cooking time
- Serves 4
Perfect accompaniment to haggis, lamb chops, venison or a rich lamb stew.
- 1 small turnip, roughly 500g
- 3 medium potatoes, roughly 500g such as Golden Wonder traditionally grown in Scotland)
- 1 medium brown onion (optional)
- small bunch of chives (optional)
- salt and pepper
- nutmeg (optional)
- STEP 1Prepare the turnip by removing the outer skin, then cut it into small and even cubes
- STEP 2Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots.
- STEP 3Meanwhile peel and slice the onion as thin as possible, then fry them slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy
- STEP 4When the turnip and potato are soft, and they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water.
- STEP 5Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot. Add a generous knob of butter, a grating of nutmeg and grinding of black pepper
- STEP 6Stir half the onions through and save the rest for the top. Check for seasoning and serve sprinkled with the remaining onions and chives