Bashed Neeps (Pureed Turnips)

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A lot of people shy away from root vegetables. Not me. They are humble, honest, good grub. Ever since my mom showed a very-young me how to puree turnips, adding a little fresh-cracked black pepper, salt and butter before serving, I have been mixing up batches as a homely comfort food for chilly days. When I discovered that my Irish friend Majella calls them “bashed neeps (‘nips, get it?) that made this dish even more endearing. These are great served with our Curried Lamb & Potato Pie.

Makes 4 servings


  • 4 large or 6 medium-sized turnips, peeled and diced into cubes
  • 2 Tbsp soy butter (or regular butter)
  • salt & fresh ground black pepper


  1. Boil turnips in water until tender but not overcooked. Drain.
  2. Using a hand blender, or regular blender, puree turnips until creamy smooth. Add soy butter and plenty of pepper and salt.

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