Side Dishes > Vegetables > Scotland > Neeps >
4 large turnips
3 1/2 TBS butter
2 tsp. sugar
1 tsp. salt
Peel and quarter the turnips. Boil for twenty-five minutes, or until soft. Drain and mash the turnips. Add the butter, sugar and salt. Serve.
Note: Neeps are often an accompaniment to Haggis.
*Recipe Source: Catherine Brown ("Year in a Scots Kitchen").
Food Fare Culinary Collection: Scottish Vivers
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