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    Neep & tattie mash with parsley & walnuts

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    Neep & tattie mash with parsley & walnuts

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 6, as a side


    700g essential Waitrose Swede, peeled and cut into chunks
    650g Waitrose King Edward Potatoes, peeled and cut into chunks
    125g essential Waitrose Turnips, peeled and cut into chunks
    1 tbsp butter
    25g pack flat leaf parsley
    50g walnut pieces
    Grated zest of 1 unwaxed lemon
    100ml Filippo Berio Extra Virgin Olive Oil


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    1. Bring a large pan of salted water to boil. Add the swede and cook for 5 minutes. Add the potatoes and turnips, bring back to the boil and cook for 12-15 minutes further until tender. Drain and leave to steam in the colander for 5 minutes.

    2. Return to the pan and mash until smooth. Beat in the butter. Season and keep warm.

    3. Place the parsley, walnuts, 3/4 of the thinly grated zest and the oil in a mini processor and pulse to make a coarse paste. Season then swirl over the mash and top with the remaining zest and freshly ground black pepper before serving. 


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