- 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
- 33.7g (21g saturated)
- 11.5g (10.6g sugar)
- 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
- 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.
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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