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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Food Sides & Vegetables

Mashed Turnips Recipe – The Scottish Way (Neeps / Swedes)

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.

Mashed Turnips 2

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.

4.3 from 3 reviews
Mashed Turnips (Neeps / Swedes)
 
Save Print
Cook time
1 hour 30 mins
Total time
1 hour 30 mins
 
Author: Lesley Smith
Recipe type: Sides
Ingredients
  • 1 - 2 Turnips
  • Butter
  • Salt
  • Pepper
Instructions
  1. As simple as it can be. Peel and chop the turnips (or swedes if that's what you call them) and put them in a big pan with boiling water. Add salt and pepper and simmer for up to 2 hours. Remember to replace the water as often as you need to. The neeps will be ready anytime after around 20 - 40 minutes, depending on your cooker and the size of chunks you cut your vegetables into, as well as your preference. We like long boiled darker mashed neeps here..
  2. When cooked, the neeps will be easy to put a knife into and simply mash them with a little butter until the lumps are all out. Some people add a little milk, but I prefer mine without.
  3. If you want to keep them hot while you are making a full meal ready, just put a knob of butter on the top, cover with tin foil and put in the oven on a low heat.
3.5.3251

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11 Comments

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« Silent Sunday – 28 July 2013.
Plot goodies. Eating the old fashioned way. Our recent homegrown vegetable haul. »

Comments

  1. helena says

    January 7, 2021 at 6:37 pm

    i love easy, unpretentious recipes like this!

    Reply
  2. Martin Will says

    January 5, 2021 at 2:24 pm

    Swedes are Swedish Turnips. I remember asking my Granny when i was wee what the difference was. Origin and colour. Simples

    Reply
  3. Dennis says

    January 21, 2020 at 5:56 pm

    If you use turnip instead of Swedes(rutabaga), your result is a very white neeps, unlike your serving photo….

    Reply
    • Scottish Mum says

      February 12, 2020 at 6:21 pm

      For sure Dennis. The post is about cooking swedes and turnips. I happened to use swedes for my image, but turnip has the same effect when cooked the same way, but is simply lighter in colour. In Scotland, we tend to intermix the terms for turnip and swede, and mean both options for the different versions of root vegetable. I guess that happened as white turnip doesn’t do well in frost, where the swede is usually better after the first frost of the year, and Scotland can be fairly cold, which limited the life for the more delicate turnip in years gone by, when veg was most often locally sourced unless the family had money to import. Both swede and turnip are referred to as turnips to most Scottish people over 40. The post is about the cooking method, but a post on the difference between swede and turnip could definitely have a place on my blog too.

      Reply
  4. Paul Clegg says

    October 14, 2019 at 11:59 pm

    We have them with a Canadian Scottish twist – add a small amount of maple syrup when mashing. This adds a bit of sweetness that really compliments the turnips. Less than 1/4 ciup for a large turnip is all that is needed.

    Reply
  5. Lita Watson says

    June 19, 2017 at 11:37 am

    Your dish looks nice. Why don’t you give more illustration photos or video to show everyone how this great dish is made?

    Reply
  6. Dave Morrison says

    December 30, 2016 at 4:46 pm

    Thanks for this recipe. Can you give us an idea of how much salt, pepper, and butter we should use? If I’m cooking 4-6 store bought turnips,bhow much of the other ingredients do you suggest?
    Many thanks.

    Reply
    • Scottish Mum says

      January 3, 2017 at 11:38 am

      Sorry Dave, salt and pepper is a very personal thing, as is butter. Turnips could be any size too, so I’d need to know the weight before I could tell you how much I would use at those levels.

      Reply
  7. Susan Mann says

    September 7, 2013 at 5:32 pm

    That looks delicious x

    Reply
  8. Elaine Livingstone says

    September 4, 2013 at 6:35 pm

    we had mashed turnip for teat tonight as well but I bought mine

    Reply
    • Scottish Mum says

      September 4, 2013 at 11:56 pm

      Love mashed neeps. It’s been fab having our own as it’s probably my favourite vegetable.

      Reply

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A wee note, and I am so sorry I have to add this to my website.

I sincerely thank the huge amount of readers that show up weekly to read my wee blog, and this note doesn’t apply to the majority of you.

I’m not perfect, and this website is free to browse, read, and use my recipes.  It’s a personal website, not a big business.  Sometimes I make mistakes.  If you find one, I’d like you to let me know so I can fix it, but please don’t call me names.

Also, please don’t use my photographs anywhere else, as I have taken most of them myself.  With some photographs, I’ve paid to be able to use them or been given the right to use them by their owners.

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