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  • Seasonal recipe No 14 – Spiced creamy swede

    Posted on October 2nd, 2009 Trish 1 comment

    An upmarket version of the Scottish classic ‘bashed neeps’, taken from the Riverford Organic Vegetables website.

    Preparation time: 20 minutes
    Cooking time: 30 minutes
    swede-camel csa 1.10.09
    Serves: 6

    1 medium swede
    ½ tsp ground ginger
    pinch of finely grated nutmeg
    25g butter
    coarsely chopped parsley or coriander
    2 tbsp creme fraiche
    salt and pepper

    Peel the swede and cut into small cubes. Boil in salted water for about 20 minutes or until tender. Drain and mash or puree in a food processor until smooth.

    Stir in the butter, spices and seasoning. Return to the pan and heat through gently.

    Stir in the creme fraiche, and pile the mixture in a serving dish. Sprinkle with parsley and garnish with an extra swirl of creme fraiche.


    1 responses to “Seasonal recipe No 14 – Spiced creamy swede” RSS icon

    • Ah – bashed neeps! A regular fixture on the school dinner menus of my Scottish childhood. But no cream, naturally.

      And of course often eaten with haggis and chappit tatties (mashed potatoes). Or with other traditional fare like sausages. Or roast chicken. Or shepherd’s pie. Or just plain mince and tatties (now that take me back…)

      One important thing – you must use white pepper in bashed neeps or they won’t have that authentic flavour.

      The distinguished Scottish food writer Catherine Brown makes a similar, simpler version of this classic dish.

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