[/quote]Neeps (yellow turnips) are mashed sweede. According to the BBC website anyhow
I did Burns supper on Friday for friends one of whom is Scottish. This question provoked a heated opinion from my usually mild mannered friend….. I did mashed swede with potato, but I think this is wrong. What English call swede is not what Scottish call swede it seems and I’m still a bit confused. The “swede” should have been orange, mine was pale yellow. I nearly did carrots instead and rather wish in hindsight that I had done.
Am currently eating leftover haggis casserole.Posted 9 years agoandymMember
This question provoked a heated opinion from my usually mild mannered friend….. I did mashed swede with potato, but I think this is wrong. What English call swede is not what Scottish call swede it seems and I’m still a bit confused. The “swede” should have been orange, mine was pale yellow. I nearly did carrots instead and rather wish in hindsight that I had done
Ungrateful b@stard. Give him pie and mash with mushy peas next time – that’ll teach him.
Anyway surely a ‘neep’ is a turnip (or turneep) not a swede.Posted 9 years ago
Spesh99 – Member
Both turnips and swedes are referred to a neeps in Scotland (they are also both referred to as turnips by some) but the traditional haggis, neeps and tatties uses swede not turnip.
Wrongity, wrong, wrong. Neeps are turnips. Turnips are yellow in colour and are also used as halloween lanterns for the guising.Posted 9 years ago
For your culinary delights…Posted 9 years agogeoffjSubscriber
Swede is a hybrid, a cabbage/turnip cross. Sometimes called Rutabaga
Well bugger me – Rutabaga is also the main ingredient in Branston pickle. I was reading the label the other day (yes it was a slow one) and I thought wtf is a Rutabaga. Now I know. Good effort.
And we’ve just had our Haggis Neeps and Tatties – a few wee drams will follow 🙂Posted 9 years agoSmeeMember
It must also be addressed properly too:
Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’ a grace
As lang’s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Then, horn for horn,
they stretch an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve,
Are bent lyke drums;
Then auld Guidman, maist like to rive,
Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him ower his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro’ bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ heads will sned,
Like taps o’ thrissle.
Ye Pow’rs wha mak mankind your care,Posted 9 years ago
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a haggis!boxelderSubscriber
Some hae meat and cannae eat,
and some wud eat that want it,
but us veggies just had veggie haggis – V. tasty, but terrible wind when washed down with Theakston’s
(the Bruichladdich came later)
“Cock (cockerel feather) up your beaver (skin hat – worn by some regiment or other of the heathen Gaels)
;- )Posted 9 years ago
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