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Bashed Neeps
This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly "brassica rapa," rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the "swede" came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.

INGREDIENTS: Swede - 450 g (1 lb) peeled and diced, Butter - 50 g (2 oz), Mace - pinch (optional).

COOKING: 1. Cook the swede in boiling water for 15 minutes, until tender. Drain and mash well.
2. Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.