I mentioned Neeps on Instagram the other day and it was clear that quite a few people didn’t know what Neeps were. Probably were thinking of nips. And we all know what nips is short for 😉 That one time I abbreviated blueberries to bloobs I definitely got some laughs out of people without even meaning to. I think I should just stop abbreviating things, it keeps sounding inappropriate.
But Neeps is a legitimate term for Turnips here in the UK, I’m not just trying to be funny! “Neeps and Tatties” is a traditional dish, but honestly, I can’t say it out loud without giggling a little bit.
Now if we’re gonna get technical, Turnips and Swede (Rutabaga) are not the same thing. They look pretty similar and some people use those names interchangeably but they’re actually different. You can use either one in this recipe. I usually use Swede, which is sometimes called yellow turnip.
The fennel adds a subtle sweetness, and the garlic and butter (or coconut oil) just give it an extra oomph. The picture is deceiving, because it may not look that smooth, but boy this stuff is velvety! I love it. It would make the perfect accompaniment to nice a piece of steak!
- 4 cups turnips/swede, cubed
- 1 medium fennel bulb
- 3 garlic cloves
- 1 tsp olive oil
- 2 tsp grassfed butter (can sub coconut or olive oil)
- salt and pepper
- Preheat your oven to 400 F. Trim and chop the fennel bulb into quarters.
- Place the fennel and garlic cloves on a square of aluminum foil, and drizzle the teaspoon of olive oil over it. Fold the sides of the foil up and pinch it closed into a little packet. Place in the oven until the fennel is tender (about 25 minutes)
- Meanwhile, boil the turnips in a large pot of water until tender (around 20-30 minutes, maybe more, maybe less).
- Drain the pot of turnips, and mash roughly by hand.
- Put the mashed turnips into a food processor with the fennel, garlic and butter and puree until smooth. Season with salt and pepper.