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Creamy neeps

Published: 31 Dec 09
Updated: 18 Mar 24

Neeps, or swedes, are the traditional Scottish accompaniment to haggis. Try serving this creamy, indulgent side dish recipe as part of a knockout roast dinner, with haggis-stuffed turkey and whisky gravy.

Easy
January 2010

Test kitchen approved

Serves 8
Takes 15 minutes to make, 40-45 minutes to cook, plus infusing

Vegetarian recipes

Nutrition: per serving

Calories: 376kcals
Fat: 33.7g (21g saturated)
Protein: 7.7g
Carbohydrates: 11.5g (10.6g sugar)
Salt: 0.5g

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Ingredients

400ml double cream
150ml semi-skimmed milk
2 garlic cloves
2 (about 1.5kg) swedes, quartered and thinly sliced
Butter, for greasing
175g crumbly goat’s cheese, plus extra to scatter over

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Method

Preheat the oven to 190°C/fan170°C/gas 5. Heat the cream, milk and whole garlic cloves in a small pan over a low heat until almost boiling. Remove from the heat and set aside to infuse for at least 15 minutes.
Blanch the swede in a pan of boiling salted water for 4-5 minutes until almost tender, drain, then layer in a medium buttered ovenproof dish with the cheese and lots of seasoning. Pour over the cream, discard the garlic, and sprinkle with the extra cheese.
Bake for 30-35 minutes until the swede is cooked and the dish is bubbling and golden.

Recipe from January 2010 Issue

Nutrition

Nutrition: per serving

Calories: 376kcals
Fat: 33.7g (21g saturated)
Protein: 7.7g
Carbohydrates: 11.5g (10.6g sugar)
Salt: 0.5g

delicious. tips

To freeze: Place the cooled dish in the freezer, covered with cling film and foil. Reheat from frozen at 180°C/fan160°C/gas 4 for 1 hour, loosely covered with foil, until piping hot.