Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden swede boiled until tender, then roughly bashed with butter, plenty of black pepper and a little nutmeg.
Side dish. Good with haggis, roast lamb or beef stew. Find a main
Equipment: Large saucepan, potato masher
Measures and names
Ingredients
- 1 medium swede (rutabaga), about 800 g, peeled and cut into 3 cm chunks
- 25 g butter
- nutmeg, a pinch, freshly grated
- Salt and black pepper
Optional extras
- 1 tbsp chives, snipped
Method
- Put the swede in a large pan of salted water, bring to the boil and simmer for 20-25 minutes until very soft.
- Drain well and return to the pan over a low heat for 1-2 minutes to drive off any water.
- Add the butter and bash with a potato masher until mostly smooth with a few rough bits.
- Season generously with black pepper, salt and nutmeg, and scatter with chives.
Swaps and tips
Leave it a little rough rather than smooth; that's the point of bashed neeps. It keeps for 3 days in the fridge and freezes well.
Easy variations
- Mash in a spoonful of crème fraîche
- Add a pinch of ground allspice instead of nutmeg
- Stir through some crispy chopped bacon
- Mix half and half with mashed cauliflower
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 10 g | 5 g | 5 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
