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When we went to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This neeps and tatties recipe is a traditional Scottish side dish that goes well with beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka yellow turnip, rutabaga, or Swedish turnip).
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 2 pounds swede (rutabaga), peeled and cubed
- ¼ cup butter, softened
- 1 teaspoon mustard powder
- 1 bunch scallions, finely chopped
- salt and ground black pepper to taste
Directions
Step 1
Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
Step 2
Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol15mg | 5% |
| Sodium94mg | 4% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber6g | 22% |
| Total Sugars8g | |
| Protein4g | |
| Vitamin C56mg | 280% |
| Calcium90mg | 7% |
| Iron2mg | 11% |
| Potassium939mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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