Creamy neeps

Creamy neeps
  • Serves icon Serves 8
  • Time icon Takes 15 minutes to make, 40-45 minutes to cook, plus infusing

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. 

Nutrition: per serving

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

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

Method

  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.

delicious. tips

  1. 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.

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