Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are tatties and neeps?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are tatties and neeps?),it will help you,my kids.
Answer:
Potatoes and Turnips?
I think thats right...
Spuds and turnip
potatoes...but im not sure of "neeps" maybe parsnips ? im not sure
potatoes and turnips
Potatoes and turnip. It is served with haggis on Burns day in Scotland which is tomorrow.
Potatoes and Turnips
Scottish food. probably potatoes and boiled sheeps stomachs coated in lard and served with lager on a bed of whiskey, garnished with more lard and whisky
mashed potato and mashed turnip (swede) is traditionally served with haggis on Burn's Night (tomorrow). A wee dram of whisky is also traditional.
Tatties = Potatoes
Neeps = Turnips
At this time of year, January 25, Rabbie Burns Birthday, should be enjoyed with Haggis
Potatoes and turnips, said in scottish accent!
Niels answer is exactly right!
Crushed potato and turnip (or Swede) it is what you have with your Haggis in Scotland, or any where else for that matter, mmm, Haggis Neeps and Tatties, lovely.
Important to emphasise that we call swede turnips. Don't think those little turnips would be too tasty!!
Enjoy Burns night! Sláinte!
Wow a controversial question, Tatties are Potatoes so far so good, but I thought Neeps are Parsnips. Saying that if you can roast a Turnip then I am prepared to debate the point, Broken Bottles at dawn?
this the name for potatoes and swede (turnip)
Potatoes and turnips, historically.
But what you'd be served now would be potatotes and rutabagas, though if you went to buy the latter you'd need to ask for swedes.
However, this week it would be haggis and neeps everyone would be advertising and eating in Scotland. Burns' Nicht is January 25.
Well Tatties of course are potatoes and neeps are turnips just the thing to have with Haggis
Potatoes and turnips
Tatties (potatoes
Neeps (swede in english)
Recipe for Neeps as follows.
Bashed Neeps
This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly "brassica rapa," rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the "swede" came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.
INGREDIENTS: Swede - 450 g (1 lb) peeled and diced, Butter - 50 g (2 oz), Mace - pinch (optional).
COOKING: 1. Cook the swede in boiling water for 15 minutes, until tender. Drain and mash well.
2. Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are tatties and neeps?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are tatties and neeps?),it will help you,my kids.
Answer:
Potatoes and Turnips?
I think thats right...
Spuds and turnip
potatoes...but im not sure of "neeps" maybe parsnips ? im not sure
potatoes and turnips
Potatoes and turnip. It is served with haggis on Burns day in Scotland which is tomorrow.
Potatoes and Turnips
Scottish food. probably potatoes and boiled sheeps stomachs coated in lard and served with lager on a bed of whiskey, garnished with more lard and whisky
mashed potato and mashed turnip (swede) is traditionally served with haggis on Burn's Night (tomorrow). A wee dram of whisky is also traditional.
Tatties = Potatoes
Neeps = Turnips
At this time of year, January 25, Rabbie Burns Birthday, should be enjoyed with Haggis
Potatoes and turnips, said in scottish accent!
Niels answer is exactly right!
Crushed potato and turnip (or Swede) it is what you have with your Haggis in Scotland, or any where else for that matter, mmm, Haggis Neeps and Tatties, lovely.
Important to emphasise that we call swede turnips. Don't think those little turnips would be too tasty!!
Enjoy Burns night! Sláinte!
Wow a controversial question, Tatties are Potatoes so far so good, but I thought Neeps are Parsnips. Saying that if you can roast a Turnip then I am prepared to debate the point, Broken Bottles at dawn?
this the name for potatoes and swede (turnip)
Potatoes and turnips, historically.
But what you'd be served now would be potatotes and rutabagas, though if you went to buy the latter you'd need to ask for swedes.
However, this week it would be haggis and neeps everyone would be advertising and eating in Scotland. Burns' Nicht is January 25.
Well Tatties of course are potatoes and neeps are turnips just the thing to have with Haggis
Potatoes and turnips
Tatties (potatoes
Neeps (swede in english)
Recipe for Neeps as follows.
Bashed Neeps
This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly "brassica rapa," rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the "swede" came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.
INGREDIENTS: Swede - 450 g (1 lb) peeled and diced, Butter - 50 g (2 oz), Mace - pinch (optional).
COOKING: 1. Cook the swede in boiling water for 15 minutes, until tender. Drain and mash well.
2. Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.
correctness,It's Non-profit and only for informational purposes.
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