Friday, January 23, 2009

No haggis, maybe tatties, yes neeps!

Are you planning to celebrate Burns Night on Sunday? Scottish poet Robert Burns was born Jan. 25, 1759.

If so, don't forget the often maligned turnip. It's a nutritious vegetable that is plentiful during winter months. The Scots call them "neeps."

Smashed neeps (mashed turnips)
Prep time: 25 minutes
Cook time: 15 minutes
Serves 4

1 pound turnips, trimmed and peeled
2 tablespoons butter
1 teaspoon freshly grated ginger
salt and white pepper
handful fresh chives or green onion tops for garnish

Place the turnips into a large saucepan and cover with water. Bring to the boil and cook until tender. Drain and return to the pan.
Add the butter and ginger to the pan and stir well. Cook for a few minutes, then mash with a potato masher until smooth. Season to taste with salt and pepper.
To serve, place onto serving plates and sprinkle over the green bits.

1 comment:

  1. If you can, you should try and get your hands on some vegetarian haggis. It's actually quite nice! As it doesn't have all the ickies in almost just tastes like rice and veggies. :)