dinner · vegetarian · gluten-free
Neeps and tatties
Scottish mashed rutabaga and potatoes, the classic side for haggis on Burns Night.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil rutabaga and potatoes separately until soft.
-
2
Mash rutabaga with half the butter, nutmeg and pepper.
-
3
Mash potatoes with remaining butter and milk.
-
4
Season both.
-
5
Serve side by side (with haggis or sausages) topped with chives.
