VegBox Recipes

Burns Night Neeps and Tatties

January 25th is Burns Night - arguably THE night of the year if you're a proud Scot. A celebration of the Scottish national hero and bard from the 18th Century, Robert Burns, there are many dishes traditionally associated with this event.

The main dish, as most of you will know, is Haggis, which was originally sheep's heart, liver and lungs, minced with onion, oatmeal, suet, spices, salt, stock, and traditionally boiled for several hours in the animal's stomach.

Now whether you'll be enjoying traditional or vegetarian haggis is another matter, but whether you do or not, you could always join in the food festivities by cooking up the traditional haggis accompaniment: Neeps and Tatties.

Here's a Neeps and Tatties recipe.
 
 

Ingredients

(Serves 4)

4 large potatoes (tatties), scrubbed and chunked
1 average sized swede (neep) peeled and chunked
Olive oil
Butter
Black pepper
 

Method

Ideally, make this the day before you want to serve it.

1. Heat the oven to 200C. 2. Boil the potatoes for 5 minutes 3. Put 3 tablespoons of oil into a roasting pan and heat in the oven until smoking 4. Drain the potatoes well, bring the roasting pan out of the oven (making sure you close the door to keep the heat in), and place it over heat whilst adding in the potatoes. 5. Coat the potatoes in the hot oil with plenty of black pepper, then return to the oven for 45 minutes or so, turning a few times. 5. While the tatties are roasting, boil up the swede until very soft. Drain and stand to one side. 6. When the potatoes are done, roughly mash the swede in with them, keeping it quite a rough mash, season to taste, and then cover and in a cool place until the next day. 7. 45 minutes before you need them, heat the oven to 180C, place the neeps and tatties into a roasting dish, add some knobs of butter to the top and roast for 30 minutes, stirring regularly.

Enjoy hot with plenty more butter.
 

Time From Cupboard-To-Table

90 minutes
 

Notes & Variations on Burns Night Neeps and Tatties

 
 
 

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