LL-L "Delectables" 2008.02.03 (02) [E]

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L O W L A N D S - L  -  03 February 2008 - Volume 02
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From: Sandy Fleming <sandy at scotstext.org>
Subject: LL-L "Delectables" 2008.02.02 (05) [E]

> From: R. F. Hahn <sassisch at yahoo.com>
> Subject: Delectables
>
>       * As Heather already mentioned, mashed potatoes and swedes
>         (tatties an neeps) are an accompaniment to haggis in Scotland,
>         especially on Burns Nicht (or Burns Supper, January 25). On
>         Orkney, the equivalent, known as clapshot, usually contains
>         onions as well. In Yorkshire and Lincolnshire, a mash of
>         swedes and carrots accompanies the traditional Sunday roast.

Swedes are a cross between a turnip and a cabbage, aren't they?

In my experience, adults who aren't brought up with swedes find them
unpalatable. In my part of Scotland a taste for swedes is introduced to
children with a small spoonful on the side of the plate to start with,
and this dosage is increased until the meal would seem to have something
missing without them. In other parts, the solution is to mash them in
with the potatoes (hence clapshot), in which case, alas, people never
develop a proper taste for it.

Another important meal with swedes is Scotch broth (which we just call
"soup"), which has barley and the usual vegetables like carrot and leek,
maybe a small potato for thickening. It's usually made with mutton stock
and it really must have chunks of swede. After the hour or two of
simmering that you need for this soup, the swede comes up sweet and very
nicely textured indeed.

You can get vegetarian haggis now, which seems to me as good as the real
thing, so you can have your hearty vegetarian winter meal of "haggis,
bashed neeps an champit tatties" just the same as anybody else.

Sandy Fleming
http://scotstext.org/

•

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