Neeps and tatties are a classic Scottish side-dish. Neeps, also called swedes or rutabegas, are a wonderfully buttery tuber with an interesting orange color. Tatties are simply potatoes!
Gather your ingredients!
To safely chop the rutabaga, first, cut it in half so that a large flat surface can rest on the cutting board. Next, slice the halves into 3/4 inch pieces.
Next, turn the rutabaga slices on their sides and chop off the outer peel. This is much easier than trying to keep a grip on the whole rutabaga using a peeler.
Don’t skip this step! This vegetable is often sold with an inedible wax coating.
Quarter two pounds of small potatoes, leaving the skins on for nutrition. Submerge the neeps and tatties in separate pots. Raise the water to a boil, then switch to low heat and simmer until the vegetables become tender. This will take about 20 minutes, slightly longer for the neeps.
Using a strainer, drain the cooked potatoes and rutabega.
Mash 2 tablespooons of vegan butter into the neeps, and 3 tablespoons of butter into the tatties.
Cooked rutabaga has a wonderfully buttery flavor all on its own.
Evenly mix the vegan butter throughout.
Garnish with fresh chives. Serve warm and enjoy!
These also go well with our vegan white gravy (recipe here.)