Creamy neeps

Name: Creamy neeps
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 8
Cuisine: British recipes
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

Easy
January 2010

Easy
January 2010

Serves 8
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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

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

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.

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine