What are neeps?

You may be familiar with haggis, the iconic dish of Scotland, traditionally accompanied by tatties or mashed potatoes in English. But have you ever wondered about its lesser-known partner, the mysterious "neeps"?

"Neeps" is simply the Scots word for swede, a winter root vegetable often used in soups and stews. In some parts of Scotland you might also hear the word "nips," a more intuitive shortening of "turnips." Preparing neeps can be hard work, as it involves peeling, chopping, boiling, and mashing the tough root vegetable. But the result is well worth the effort.

Way back in 2009, a few days before my wedding, my English relatives arrived in Scotland, keen to experience a "Scottish Wedding". They hesitantly asked will Haggis be on the menu for the wedding meal... a nice suggestion, I thought, but I replied in the finest doric, "Nae this time, but ye canna beat a plate a Haggis Neeps and Tatties". Bewilderment followed, "...what are neeps?" they asked.

I was a little stumped; how did they not know what a neep was? Didn't people in England eat neeps on a weekly basis? They thought I meant turnip, but no, a neep is not a turnip.

What Are Neeps?

Neep is the Scottish name given to the root vegetable also called a swede, rutabaga, yellow turnip, or Swedish turnip in other parts of the world. It can be called a Swede in Scotland too, but everyone calls them neeps. Other regional Scottish names include "tumshie" and "baigie" depending on where you are in the country.

Neeps can come in a variety of sizes, from as small as a fist to a little smaller than your head. The skin can be a purple colour with hints of green, but when cut into, the flesh is more off-white/cream/orange coloured depending on the neep.

The flesh of the neep can be extremely tough, and even with a large sharp chef's knife, it can be a challenge to chop.

Are Neeps Swedes or Turnips?

This is the question that causes the most confusion, and the answer depends on where in the UK you live.

In Scotland, a neep is a swede, not a turnip. Swedes are a lot bigger than turnips and have much tougher purple skin; turnips have thinner, more pink/white skin. Swedes have more yellow flesh compared to a turnip's white flesh. Swedes are also sweeter in flavour and grow much more easily in the colder Scottish climate. Mashed turnip tastes quite different to mashed swede or "bashed neeps".

In parts of northern England, "turnip" can refer to what Scots call a neep (swede), which adds to the confusion. If a recipe calls for "neeps", always reach for the big purple swede, not the small white turnip.

Where do neeps/swedes originate?

The clue is in the name "swede". They were developed in Sweden in the 17th century by hybridising a cabbage and a white turnip to produce a vegetable that could resist frosty weather. The American name "rutabaga" comes from the Swedish "rotabagge", meaning "red bag", referring to the purple hue of the upper half of the vegetable.

What Do Neeps Taste Like?

It's hard to describe the flavour of a neep. Eating a raw neep is quite nice, but I think it's better cooked. The secret is to cook the neep for as long as a few hours; the colour changes to a deep orange and the taste becomes sweet, deep, earthy and delicious. It might be an acquired taste for some, but everyone in my family likes them.

Compared to potatoes, neeps have fewer carbohydrates and a nuttier, slightly buttery flavour when cooked well. Roasting them brings out even more sweetness.

What Are Neeps and Tatties?

"Neeps and tatties" is one of the most famous food pairings in Scotland. "Tatties" is simply the Scots word for potatoes. The two vegetables are boiled and mashed separately, then served side by side alongside haggis, particularly on Burns Night.

Each of the three elements, haggis, neeps, and tatties, is traditionally served in roughly equal portions. More recently, whisky sauce has been added on top, but I am a bit of a purist and just like it plain.

Neeps and tatties aren't just for Burns Night though. Many Scottish families have them as a regular side dish throughout the winter months. They also appear in other traditional Scottish dishes:

• Rumbledethumps - neeps with kale or cabbage topped with cheese

• Clapshot - mashed potato and swede mixed together

• Scotch Broth - a traditional Scottish soup with neep, carrot, barley and lamb

• Stovies - a potato-based dish that often includes neep

My favourite use of neeps in a soup is "Mince soup" as we call it in Moray.

How to Cook Neeps

How do you prepare a neep for cooking?

I'm sure everyone has their own way of preparing their neeps, but my own tried and tested method has served me well over the years.

1. Cut a disc from the base of the neep with a sharp knife to give it a steady platform. A lot of the time, the base is too small to be stable, or it is at an angle.
2. Now with the stabilised neep, cut from the top (where the stalk would have been) and remove the skin in vertical strips using a chef's knife. I use a sawing motion as I move down and peel about 2 mm depth from the outer layer.
3. Check that there are no green skin sections left as these don't taste very nice; you want a nice clean fleshy surface with no remaining skin.
4. Remove the top of the neep where the stalk once grew. You should now have a completely skin-free neep!
5. From here, I cut the entire neep in half down the middle. This can be quite hard depending on how tough a neep you have; watch your fingers with the amount of pressure you have to put on it.
6. Put the neep on its new largest flat side.
7. Next, I cut the neep into lengths and then into cubes about 1-1.5 inches in size.
8. Don't leave your neep out in the air too long as it will start to spoil; just pop it in a pan of cold water, ready for boiling.

From here, you should have a nice pan full of beautifully chopped neep!

Boiling neeps (traditional method)

I normally cook my neep for 2-3 hours on high heat in a pan with salted water. I like to use Maldon organic sea salt as it doesn't have all the horrible additives/anti-caking agents you get in table salt.

Because your neeps cook over a long time at a simmer, a lot of the water will boil out of the pan as steam. I keep a boiled kettle near and top up the water periodically. If all the water evaporates, your neeps might burn, and you do not want burnt neeps smell in your house!

The longer you cook your neeps, the softer they will get; the colour will change from the creamy white colour to deep orange.

Boil till tender, then take a piece out of the water; if you are happy with the softness and taste and that it is cooked all the way through, you can drain your neeps in a colander and leave for a few minutes to steam dry.

Cooking neeps in the microwave

Short on time? You can cook neeps in the microwave. Cut your peeled neep into small cubes (about 1-2 cm), place in a microwave-safe bowl with a few tablespoons of water, cover with cling film and microwave on high for 15-25 minutes, checking and stirring every 5 minutes. They won't get quite as soft and sweet as the long boil method, but it's a decent shortcut when you're in a rush.

Roasting neeps

Roasting is another great option that brings out the natural sweetness. Toss your peeled and cubed neep in a little olive oil, salt, and pepper, then spread on a baking tray. Roast at 200°C (180°C fan) for 35-45 minutes, turning once halfway through, until golden and caramelised at the edges. Roasted neeps work brilliantly alongside a Sunday roast.

Bashed Neeps: The Classic Scottish Side Dish

Put your boiled neeps back in the pan and begin to mash with a potato masher, just in the same way you would mash potatoes. When you mash them, a lot of water can come out; you can try and drain this by tipping the pan. Just be careful not to lose any of those glorious neeps.

I like my bashed neeps plain just as they are, but many people like to add white pepper and nutmeg to them too. A knob of butter stirred through makes them extra creamy. Serve alongside mashed tatties and haggis, or just as a healthy side vegetable with your meal.

Another popular combination is to serve mashed neep alongside mashed carrot, either mixed together or both mashed but served separately. We also have a large dollop of neeps at Christmas dinner too! Bashed neeps would be ideal for a vegetarian looking for something new to try.

Burns Night: Haggis, Neeps and Tatties for Burns Supper

Neeps are most often associated with the famous dish, haggis neeps and tatties, served on Burns Night, a celebration of the life and work of poet Robert Burns. The tradition goes back to the late 18th century, when Burns' friends held a supper in his honour shortly after his death in 1796. It's been a fixture of Scottish culture ever since, celebrated every year on the 25th of January.

The evening typically involves reciting Burns' poetry, the "Address to a Haggis" where the haggis is ceremonially cut open, and of course, the meal itself. Haggis, neeps, and tatties are the centrepiece, followed by whisky and more poetry. If you've never been to a Burns Supper, it's well worth experiencing.

Carving a Neep for Halloween

When I was a child, we often went to a big Halloween party at the local WRI hall, it was a highlight of the year, and I absolutely loved it. We would often spend a great deal of time making our own custom costume (a lost art nowadays), but the most fun part of the night was the judging of the "neepie lanterns".

Neepie Lantern

A neepie lantern is a hollowed-out neep with a lid with a hole in the top. A scary Halloween face is carved into the front, normally just three triangles as it is so savagely difficult to cut through... no fancy designs here! String is added to each side of the neep so it can be held.

A candle is placed in the lantern and lit to give a creepy glow through the face. They kind of look like shrunken severed heads.

The candle also burns the top of the lid inside; that smell of burning neep just epitomises Halloween for me and brings back many fond memories.

You can see my last neepie lantern in the image below at the far right.

I'm not sure when the more Americanised carving of pumpkins became en vogue in Scotland, I can't even remember seeing a pumpkin 35 years ago in Scotland. It's a shame pumpkins have taken over, neepie lanterns were a much better traditional Scottish pastime. Carving a pumpkin is so much easier though, and you can make much nicer designs.

Carving a neep for Halloween is no mean feat, but why not give it a try this year instead of the pumpkin? See my article on how to carve a neepie lantern.

Dooking for apples

Going off-topic slightly, another popular Scottish tradition at Halloween, at least in my area of Moray, was "Dooking for apples". This was basically a basin of water with apples floating in it; with your hands behind your back you had to put your head in the basin and try to retrieve an apple. It's harder than you think. At first, you try and grab an apple stalk with your teeth, but the best way is to just push the apple to the bottom of the water and grab it with your teeth; you get a bit wet, but it's the best way of winning.

Neeps in Scottish Culture

Neeps in World War 2

My granny once told me a funny story about neeps in World War 2. She said that bombs would often land in the fields in the local area, and one farmer's neep field had been hit by a German bomb. However, the bomb did not explode and just sat in the middle of the field. Unperturbed, the farmer did not report the bomb at first but harvested all his neeps from around the bomb!

Neep as a joking insult word

Neep is also used as a friendly insult to someone who has been silly, or sometimes as a term of endearment:

• "Wise up ya neep!"

• "Fit ya daein ya neep!"

• "I bet ya feel like a right neep noo!"

Key Takeaways

• A neep is a swede/rutabaga, not a turnip.

• Neeps originate in Sweden, developed in the 17th century.

• Neeps and tatties (potatoes) are served together with haggis, especially on Burns Night.

• Neeps can be boiled, roasted, or microwaved. Boiling for 2-3 hours gives the best flavour.

• Bashed neeps (mashed swede) is the classic Scottish preparation.

• Neeps are used in many Scottish dishes including soups, stews, rumbledethumps, and clapshot.

• Neeps can be carved into lanterns at Halloween (neepie lanterns).

• Neep is also used as a friendly insult by Scottish people.

Conclusion

So with my relatives from England duly educated, they now know the meaning of neeps... and so do you!