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neeps and tatties for 100

post #1 of 8
Thread Starter 
HI, I've been asked to make the neeps and tatties for our Burns Night supper in January. They're buying the haggis from a place in New Jersey, and the rest of the evening is catered, so I don't have to worry about that.

Now what would be a good recipe to use for the neeps and tatties? tatties, just mash and put in a LARGE roasting pan? And approximately how many pound should I make? Anything else good to put in them, sour cream, onions?

I've had some conflicting advice. One lady said sour cream and onions are good, nothing green (chives, etc). Another lady said NO NO, nothing, just salt and pepper.

And the neeps, turnips. Yellow, not white? Peel, boil and mash? Anything else go into them? Again, how many pounds?

This will just be a taste, as we are having a regular dinner too.

Advice, all ye Scottish chefs, please.

Thanks.

Susan
Slainte Mhath
Slainte!

Susan
vloglady@hotmail.com
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Slainte!

Susan
vloglady@hotmail.com
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post #2 of 8
I always remember the mashed neeps and tatties being combined with only butter, salt and pepper to season. (There is a Scottish name for that dish but for the life of me I can't remeber what it is! I know it begins with "C". It's going to drive me nuts all day now.) My mother would save some of the turnip cooking water to loosen it up if necessary.

Haggis, you may know is primarily oatmeal and as such can be a bit difficult to swallow because it soaks up all the saliva in your mouth. The watery turnips help to get it down. If the haggis, that "Chieftan of the pudding race" is any good it will have enough seaoning in it that the Clappit - that's the name - doesn't need any extra.

Jock

Ha'e a guid new year and lang may your lum reek.
post #3 of 8
Jock, is it colcannon?
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post #4 of 8
I would have to second the colcannon, and if it is that dish, then I know I have never made it with sour cream, chives, etc.. Only salt, pepper, leeks, turnips, potatoes, garlic and cabbage. Is that what you ate talking about? A big mash.
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post #5 of 8
You could be right. Now I'm not sure. Tonight, for sure I will look it up and post the recipe (such as it is) tomorrow.

Jock
post #6 of 8
OK, I looked it up last night and the dish is called Clapshot (I was close) and it is simply potatoes and turnips - 2:1 ratio - with butter and S&P for seasoning.

The turnips are cooked for 10 minutes or so before adding the spuds.

Any of the other alternative dishes suggested in this thread will be perfectly fine I think but this one is pretty traditional.

Jock
post #7 of 8
Those silly Irish!
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post #8 of 8
Hey, I'm a silly Irish... and I have a soft spot for colcannon!
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