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.
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
- In a large pan place the potatoes, turnip, onion and a teaspoon of salt, and cover with water. Cover and bring to the boil.
- Reduce to a simmer and cook for 15-20 minutes until the vegetables are cooked.
- 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