Neeps and Tatties Patties (Burns Day Grub)

Veggie Burger with a Scottish twist

Burns Day Dinner

In honor of Burns Night, and the celebration of the famed Scottish poet, Robert Burns, may I present to you ‘Neeps and Tatties Patties’…

An authentic Burns Night Supper includes whisky, haggis, Neeps and Tatties (Potatoes and Turnips). However, my family are taking a different approach tonight and going with a ‘Veggie Burger’ with mashed turnip, sweet potato and oats; a really tasty and nutritious alternative to haggis!  I think even Rabbie himself would agree it’s a great substitution… so Cheers to you Rabbie (and we will be raising our glass tonight in your honor)

…and, let me say, there’s no substitution for Scotch ‘whisky’ so please, rest easy in your grave tonight… we get it…

Burns Night Dinner Jan 25 2017

Burns Night Celebrations

Here is the recipe….

Neep’s and Tattie’s Patties (Vegetable burgers with Oats, Turnips and Sweet Potatoes)

 

  • ¾ Lbs sweet potatoes (cut in half lengthwise)
  • ¾ lbs small turnips (cut in half lengthwise)
  • 1 cup quick oats (1 minute oats)
  • 1 cup cooked quinoa
  • 2 cups of cooked black beans (mashed a little)
  • 1 large shallot (finely diced)
  • ½ cup mixed fresh herbs (parsley, cilantro, chives)
  • 1 tsp natural sea salt
  • ½ tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • Dash of hot sauce
  • semolina flour (about ¼ cup to roll Patties)
  • Coconut oil (about 3 Tbsp to sauté)

How to make them

  1. Preheat the oven to 375 degrees F. Line a baking tray with aluminum foil and place cut sweet potatoes and Rutabaga’s flesh side down.  Roast for about 35-40 minutes or until soft.  Set aside to cool and then remove the skin from flesh.
  2. To make the patties in a large bowl combine the sweet potatoes, rutabaga, cooked black beans, shallots, mixed herbs, salt, pepper, paprika, hot sauce and cumin.   Use a potato masher to evenly incorporate all the ingredients together.
  3. Process the large oats slightly in the food process and then add to the mixture stirring to combine and thicken the patties.
  4. Divide the mixture into 8 round balls and then flatten to create a disk shape. Dip each patty in to semolina flour.
  5. Add coconut oil to the pan and begin to cook the burgers in batches 3-4 minutes each side adding more oil as needed. The patties should have a brown crust.
  6. Serve warm and enjoy!

We still have a few spaces on our Historic Scotland Tour May 29th to June 4th 2017 ,please check out our website and send me an email…

http://www.shamrockandpeach.com

Judith@shamrockandpeach.com

Scottish hugs xxxx

Judith the Irish foodie

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Neeps & Tatties & Tartan time

So this week I am continuing my early in the year obsession with everything Scottish after just having returned from the most wonderful night giving a presentation with Gary at the Burns Club of Atlanta. All this in an authentically recreated Burns cottage right in the middle of the city of Atlanta! A superb and surreal experience that I will blog about next, but as ever, the experience made me think of what food to pair with the event and… I thought I would serve up a wee Scottish delight in the form of ‘Neeps & Tatties’…

that’s pronounced N-eeeps and Tat- tees. Got it?

 Neeps and what I hear you cry?

Actually, they’re a fun and incredibly comforting and delicious way to serve root vegtables. Very fitting for these Winter nights (um, if we ever have a winter that is…) So, the neeps is Scots slang  for parsnips…neeps, nips, get it? And the tatties are the beloved po-tat-o.

So here’s the thing…Scots-Irish folks love to mash their root vegetables and when freshly dug from the earth, boiled, seasoned and mashed, there are few more simple pleasures than these. A true comfort food that suits the colder climates in Scotland and Northern Ireland, this simple pairing will never-the-less work as a cold comfort in Appalachia also. Serve the Neeps’n Tatties mashed side by side either on their own, or as a side dish. Enjoy.

 Ingredients for the Neeps:

• 1 lb. turnip/rutabagas (peeled & cut into chunks)
• 1 lb. carrots (peeled and quartered)
• 2 tbsp. butter
• 3 tbsp. half cream and milk
• ¼ tsp nutmeg (good pinch)
• 1 tbsp. parsley (chopped)
• 1/2 tsp sea salt
• ¼ tsp. white pepper

Ingredients for the Tatties:

• 2 lbs. white potatoes (peeled & quartered)
• 2 oz. butter
• 4 tbsp. half cream & milk
• 1 tbsp. chives (chopped)
• ½ tsp. sea salt
• ¼ tsp. ground black pepper

How to make the Neeps:

1. Prepare the turnip and carrots then cut into small even pieces.
2. Place the turnip in a pot of cold water and bring to the boil.
3. Cook for 10 minutes before adding the carrots.

1. Cook the vegetables together for a further 20-25 minutes until tender when pierced with a fork.
2. Drain the vegetables and mash them together.
3. Gently heat the milk and butter together, incorporate liquid with the vegetables and stir in the parsley, nutmeg, salt and pepper.

 How to make the tatties:

1. Prepare the potatoes and place in pot of cold water.
2. Bring to the boil and cook for 15-20 minutes until tender when pierced with a fork.

3. Drain and dry out by placing the potatoes in metal colander over a saucepan, allowing the heat to gently dry and steam them.

4. Warm the milk and add the butter.
5. Mash potatoes and add wet ingredients.
6. Stir in the chives, salt and pepper.

 Enjoy!

Judie the Irish Foodie…