Creamy neeps

Portion size: Serves 8
Takes 15 minutes to make, 40-45 minutes to cook, plus infusing
Difficulty: easy

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.

Join Extradelicious to unlock Cook Mode

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

Join Extradelicious to unlock Cook Mode

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 continues after advertising adslot-recipe-4

Nutrition

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

Make Ahead

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.