Neeps and tatties (Scottish dish)
8 baking potatoes, peeled & cubed
1½-2 lbs rutabaga (Swede), peeled & cubed
1 tsp dried thyme
1 Tbsp maple syrup
Salt and pepper
¼ cup fresh shredded parmesan (optional)
· Fill pot with water, add salt and maple syrup, and bring to a boil. Add rutabaga. Boil 5 minutes; add potatoes. Boil until cubes start to fall apart. Drain.
· Add milk and butter, mash potatoes and rutabaga with a potato masher until desired thickness. Salt and pepper to taste. Spread mashed vegetables in a greased cast-iron skillet. Sprinkle with thyme and parmesan if desired. Bake at 300°F for 20 minutes or until it starts to brown. Cut into slices and serve.
Contributed by Angela MacDougall, Fundy Farms: local harvest, Edgett’s Landing