Bashed Neeps

publication date: Jan 24, 2008

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author/source: Fiona Beckett

If you're planning a Burns' Night supper tomorrow you'll need this recipe for 'bashed neeps' or swedes, the traditional accompaniment for haggis - along with tatties (mashed potato).  If you’re averse to haggis or want to make it at another time of year it’s equally good with sausages or loads of crisp-fried streaky bacon.

Serves 4-6
Vegetarian (so long as you serve it with vegetarian haggis, obviously)
Time: about 30 minutes including preparation time.
Cost: about 30p a head

2 medium or 1 large swede
1 litre of light vegetable stock made with 1 tbsp Marigold vegetable bouillon powder or a vegetable stock cube
A good chunk of butter (about 40g)
Salt and freshly ground black pepper
A pinch of ground nutmeg* (optional but very good)

Cut the swedes into quarters and peel them (you’ll need a sharp knife as their skin is quite tough). Cut them into large cubes, put them in a saucepan add enough boiling stock or water to cover them (about a litre) and cook them until really soft (about 20 minutes). Drain them, reserving the cooking liquid and either whiz them in a food processor or with a handheld blender or mash (bash) them by hand with a potato masher or a fork. Add a bit of the cooking liquid to get a smooth texture then season with salt, loads of freshly ground black pepper and, ideally, a little ground nutmeg if you have some.

TOP TIPS:

* If you're not mad about the taste of swede boil some carrots along with the swede and turn this into a carrot and swede purée

*Nutmeg also goes very well with spinach and in white or lightly cheesy sauces. It’s comparatively expensive but it lasts for ages and you need very little of it.