structural:reformatting
Scotland

In Scotland, separately boiled and mashed, swede (neeps) and potatoes are served as "neeps and tatties " (tatties being the Scots word for potatoes), in a traditional Burns supper, together with the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes are called clapshot. Roughly equal quantities of neeps and tatties are boiled in salted water and mashed with butter. Seasoning can be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews.