Creamy neeps

  • Serves 8
  • Takes 15 minutes to make, 40-45 minutes to cook, plus infusing
  • Easy
Neeps, or swedes, are the traditional Scottish accompaniment to haggis. Try serving this creamy, indulgent side dish recipe as part of our Scottish menu.

Nutritional info per serving

  • Calories376kcals
  • Fat33.7g (21g saturated)
  • Protein7.7g
  • Carbohydrates11.5g (10.6g sugar)
  • Salt0.5g
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  • 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


  1. 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.
  2. 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.
  3. Bake for 30-35 minutes until the swede is cooked and the dish is bubbling and golden.

Serve this side dish as part of our Scottish roast menu

  • 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.

From January 2010

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