In Autumn, Fruit, Vegetables and Cereals, Ingredients, Quick Dishes, Recipes, Scottish Heritage, Vegetables, Winter

I have no idea why swedes and turnips have their names switched either side of the border between Scotland and England, they just do. For this recipe you need what I know as a turnip, the large purple vegetable with the orange flesh rather than that beloved of Baldrick. This is a perfect autumn and winter side dish as it is warming, rich, creamy and adds to so many of the meats we enjoy as the days get shorter.


(serves 4)

750g potatoes – chopped into large chunks
1 medium turnip (swede) (around 500g) – in 2cm dice
1 onion finely chopped
Salt and freshly ground black pepper


  1. In a large pan place the potatoes, turnip, onion and a teaspoon of salt, and cover with water. Cover and bring to the boil.
  2. Reduce to a simmer and cook for 15-20 minutes until the vegetables are cooked.
  3. Mash with a knob of butter, splash of milk and a very good grinding of black pepper. Serve as an accompaniment to stews, haggis, steaks, and roast meats.

First published in Great British Chefs, November 2015

Recommended Posts

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.