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Neep and tatty mash with cream and nutmeg
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1 large swede (about 875g)
1kg Desiree potatoes
5 tbsp single cream
A generous amount freshly grated Bart Whole Nutmeg, to taste
1. Peel the swede and potatoes then cut into chunks. Place into a large saucepan and pour over enough boiling water to cover. Add a little salt and bring back to the boil over a high heat. Simmer for 15-18 minutes or until both vegetables are tender.
2. Drain the swede and potatoes well and return to the pan. Using a potato masher, mash the vegetables until very smooth before beating in the butter, cream and nutmeg. Season to taste then serve with the haggis.
Typical values per serving:
3.6g fibre, 4.1g protein
This recipe was first published in January 2014.