Neeps Recipes: Parsnips, Rutabagas, and Turnips

Before you can cook neeps recipes, you need to know what neeps are!

"Neeps" is a Scottish colloquial term for various types of root vegetables. Depending on who you ask, the category of neeps can contain parsnips, rutabagas, turnips, swedes, and other vegetables.

Parsnips

Parsnips are long, thin, white root vegetables, that look similar to carrots, except they can get quite large at the base where the leafy part touches the root. The flavor is sweet with just a tinge of spiciness; roasting intensifies the sweetness.

Parsnips image by wburris on Flickr.

Rutabagas (aka Swedes)

Rutabagas are a root vegetable similar in flavor and texture to the turnip. The color of the flesh is often golden, instead of white. The flavor is sweet and a bit tangy, and not quite as spicy as turnips.

Rutabagas image by Donnaphoto on Flickr.

Turnips

Turnips tend to get a bad rap, probably because they last so long and were the last foodstuffs left in people's cellars near the end of winter. However, turnips are delicious when roasted or mashed. They have white flesh, and an earthy, slightly spicy flavor.

Turnips image by istolethetv on Flickr.

If you've ever roasted potatoes, you shouldn't have any trouble roasting neeps! The best part is that you can add them to roasting meat (such as beef or a pork loin) and cook your whole meal at once! Cooking times vary, and it may take you a couple of times to perfect the method.

Ingredients

• Neeps (parsnips, rutabagas, turnips, swedes, or any combination)
  
• Oil (I prefer olive oil)
  
• Salt and Pepper to taste
  
• Other seasonings, such as fresh herbs and garlic (optional)

Instructions

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
   
2. Peel and wash your neeps.
   
3. Cut the neeps into slices or cubes. Be careful! Root vegetables are hard, and might slip under your knife.
   
4. Place the neeps into a roasting pan and drizzle with plenty of oil (Metal is suggested, as glass pans can crack under high heat).
   
5. Season with salt and pepper, and other seasonings if desired. If you're adding garlic or fresh herbs, you might want to wait until the neeps are almost done, so that the fresh items don't burn.
   
6. Cook for 45 minutes, occasionally turning the vegetables and drizzling with excess oil so that they cook evenly. Neeps are done when a fork goes cleanly through the largest piece.
   

You never want to run out of roasted neeps at the dinner table, so it's a good idea to cook more than you think you'll need. The best part is, you can use any leftover roasted neeps for breakfast the next morning!

Ingredients

• Oil (I prefer olive oil)
  
• An onion
  
• Roasted neeps
  
• Half a head of cabbage
  
• Additional roast dinner leftovers, such as broccoli, roast potatoes, or Yorkshire puddings
  
• Salt and Pepper to taste
  

Instructions

1. Cut your ingredients into bite-sized pieces.
   
2. Put oil into a skillet, and turn to medium heat.
   
3. When the oil is hot, add the onions and cabbage and cook for about five minutes.
   
4. Add the rest of your ingredients, and season with salt and pepper to taste.
   
5. Cook until the bubble and squeak is heated through.
   

Image by imcountingufoz on Flickr.

Mashed neeps, also known as 'bashed neeps' are a delicious and interesting substitute to mashed potatoes with any meal. The method for making them is very similar to mashing potatoes.

Ingredients

• Neeps (parsnips, rutabagas, turnips, swedes, or any combination)
  
• Butter
  
• Milk or cream
  
• Salt and pepper
  
• Seasonings such as herbs or garlic (optional)

Instructions

1. Soften the neeps. The typical method is to peel them and then boil until soft, but this can remove some of the nutrients. You can also microwave them or bake them with peels on, and then peel them.
   
2. Once your neeps are properly softened, place them in a big pan and use a fork or a masher to mash them. Add butter and milk or cream to get the desired flavor and consistency. Use salt and pepper to taste.
   
3. Neeps will likely cool during this process. Heat gently on the stove to re-warm; be careful not to burn the neeps.
   
4. Add herbs or garlic to taste if desired.
   

A popular variation of this recipe is the Scottish "neeps and tatties," which is a combination of mashed neeps and mashed potatoes. Simply prepare the potatoes for mashing with the neeps, as described above, and enjoy your neeps and tatties!

Mashed Neeps picture by avlxyz on Flickr.