This is how my grandmother made her turnips. I know the supermarkets call them swedes, and in England they may be just that, but up here they’re more widely known as neeps or turnips.
We grew our own this year in the plot and have been pleasantly surprised at how well they turned out. I like them simmered for up to 2 hours which makes the flavour more intense and darkens the vegetables. I didn’t have long enough for this recipe, so they’ve only been simmered for about 40 minutes and are quite light in colour.
I was surprised at how easy it was to peel and chop our own fresh turnip straight from the ground in comparison to the bought ones from the shops. The taste is also much sweeter and more attractive to the kids. I know the picture doesn’t show them as how nice they look, but you get the idea of how they work. They’re fabulous alongside the vegetables for roast dinners, haggis and chicken meals. One of my boys just likes potatoes with his.
Our neeps from the plot are fairly big. I only needed one for 6 of us. I usually have to use 2 or 3 from the supermarkets for us all.