Well, “neeps” is just the Scots word for swede – that hard winter vegetable that people also use in soups and stews. But wait! Neeps. Neeps, also called swedes or rutabegas, are a wonderfully buttery tuber with an interesting orange color. This trio is commonly eaten in Scotland on Burns Night in January. t ə ˈ b eɪ. It’s a hard job to peel and chop the neeps, and then we boil and mash, then add a bit of seasoning. "Haggis is massively important to the Scottish culture. Place in a pan of lightly salted water … Neeps or (mashed swede) goes hand in hand with tatties (potatoes) and haggis. Scotland – NEEP. Place the haggis in a large pan of boiling water and cook according to the packet instructions. Rutabaga (/ ˌ r uː. Joff Lee/Getty Images The Scottish fondness for this delicacy has not faded with time. ɡ ə /) (North American English) or swede (Southern English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed).Other names include Swedish turnip, neep (Scottish), snagger (Northern English) and turnip (some Canadian English, Northern English and Cornish English) – however, elsewhere the … Neeps are a type of turnip and tatties are mashed potatoes. Haggis is a very old Scottish dish made from the internal organs of a sheep (liver, heart and lungs), mixed with oatmeal and onions and wrapped in the stomach bag of a sheep. United States– RUTABAGA Scottish word for potatoes and swede. A neep by any other name. It is a cross between a cabbage and a turnip. Often the side dish for haggis. Tatties (mashed potato) No reviews 22 min. neeps (depends where you come from whether you call them turnips or swedes) 1 heated tablespoon of butter or dripping salt and pepper to taste Peel the potatoes and cut into chunks. 1 lb. Before you start writing your shopping list, a neep/turnip in Scotland in England is referred to as Swede and in America as a Rutabaga. It grows a lot larger than turnips but looks and tastes very similar. Bashed Neeps – the real thing by Not Delia, 21 January 2012. Peel and quarter the potatoes and turnips or swedes. Neeps: Neeps are the colourful element to your Haggis, neeps and tattie stack and the name short for turnip. Neeps are traditionally served with haggis and champit tatties to complete the trio of foodstuffs served at a traditional Burns Night supper, along with a dram of whisky, of course. You might also hear Scottish people saying “nips”, which is much more obviously short for “turnips”. Neeps are known by different names, hopefully the list below will clear any confusion. Neeps are a member of the mustard family in the Genus Brassica. They’re also known as swede and rutabaga in other parts of the world. Neeps and tatties are a classic Scottish side-dish. Tatties are simply potatoes! Recipe by: geneviever.