Neeps and Tatties

Known in full as bashed neeps and chappit tatties - mashed swedes and chopped potatoes, respectively - this simple vegetable side dish is a true Scottish classic. Either steamed or boiled until tender, only separately, both the swedes and potatoes are seasoned with merely salt and white pepper, though some might add a dash of nutmeg as well. Neeps and tatties are traditionally prepared as accompaniments to haggis and make for an essential part of the festive Burns Night supper.