Mashed Turnips Recipe – The Scottish Way (Neeps / Swedes) | Scottish Mum (2024)

FAQs

What is difference between a swede and a turnip? ›

Swede is a Swedish turnip, hence the name “swede”. They are bigger, tougher skinned, yellow fleshed and much hardier than a turnip. Turnips are the smaller ones, with smoother skin and white flesh. They are faster growing.

This comes from the Swedish dialectal word rotabagge, from rot 'root' + bagge 'lump, bunch'. In the U.S., the plant is also known as Swedish turnip or yellow turnip. The term swede (from "Swedish turnip") is used in many Commonwealth Nations, including much of the United Kingdom, Australia, and New Zealand.

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

What on earth is that? Well, “neeps” is just the Scots word for swede – that hard winter vegetable that people also use in soups and stews.

In Ireland, the chunky, purple and orange root vegetables are commonly known as turnips, and in Scotland they are neeps.

The swede is similar to a Turnip but sweeter and milder in flavour so favoured by Chefs. Great in a vege soup! The swede is similar to a Turnip but sweeter and milder in flavour so favoured by Chefs.

Neeps are what Scots, Irish and a lot of Northern English people call turnips - ie the big orange veg. Others call those a swede. The wee white ones - whether you call those a turnip or not - are not part of a 'neeps and tatties' recipe.

While turnips are smaller and whiter. ' In cooking, while a swede may retain a slightly bitter taste, turnips are more sweet and nutty. They are also softer, more like a potato - but both are relatively hard to peel and chop.

In Scotland, where it's known as neeps, swede is the traditional accompaniment to haggis on Burns Night. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour.

One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Why are my turnips rotting in the ground? ›

There are two kinds of turnips: white turnips which are a summer and autumn crop and swede turnips which are an autumn, winter and spring crop. Both can be affected by internal rot, due to malfunction of the cells, in trun due to either calcium and/or boron deficiency, exacerbated on light dry soil.

Though they are most commonly cooked, turnips can be enjoyed raw as well. If you plan to eat them raw, simply peel and slice the turnip like an apple to eat with dips or add to the top of your salad. Be sure to slice off the root end and remove the greens – which can be saved for cooking as well.

Scottish Sayings

Yer lookin' a bit peely wally – Meaning you look pale or ill. That's gee-in me the boak – A gross but classic Scottish expression one might use if something was making them feel sick! Gonny no dae that – Means please don't do that! Haud yer weesht – Is a not super polite way of saying 'be quiet'!

. 'Hiya' or 'Hey up' – these informal greetings both mean 'hello' and are especially popular in the north of England.

Swede is actually a cross between a turnip and cabbage. They are known as rutabaga in the United States but are called swede throughout the rest of the world. They are one of the hardiest root vegetables to harvest, they grow seasonally - autumn through to winter.

The English word swede comes from the vegetable's origins in Sweden, around 500 years ago, probably in a field where brassica seed was being grown – swedes are a cross between cabbage and turnip. It has a range of names, including 'Swedish turnip' and 'neep' in Scotland, and is called 'turnip' in parts of England.

While swede can replace turnips in many recipes, the main difference is their cooking time. Swede needs to be cooked much longer.

Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.