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........The company will sit down to the meal. The haggis is traditionally served with mashed potatoes (tatties) and mashed turnips (neeps). A dessert course, cheese course, coffee etc. may also be part of the meal. The courses normally use traditional Scottish recipes. For instance, dessert may be cranachan or Tipsy Laird (whisky trifle) followed by oatcakes and cheese, all washed down with the "water of life" (uisge beatha) – Scotch whisky. When the meal reaches the coffee stage various speeches and toasts are given. In order, the core speeches and toasts are as follows.

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What is a Rutabaga
The rutabaga, swede (from Swedish turnip), turnip or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip; see Triangle of U. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.he rutabaga, swede (from Swedish turnip), turnip or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica, or Brassica napus subsp. rapifera) is a root vegetable that originated as a cross between the cabbage and the turnip; see Triangle of U. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.
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Scottish Cuisine
Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider British and European cuisine as a result of local and foreign influences, both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration.
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Recipe for Mashed Neeps
​3 large turnips
3 Tablespoons butter
2 tablespoons milk
2 tablespoons chicken stock

Place the turnips in a large saucepan, cover with water, add a pinch of salt, boil, reduce to a simmer and cook until tender (approx 20 mins).  Add butter, milk and chicken stock. Mash.​
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Preparation and use of this vegetable
  • Finns cook rutabagas in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserole (lanttulaatikko), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Finns use rutabagas in most dishes that call for any root vegetable.
  • Swedes and Norwegians cook rutabagas with potatoes and carrots, and mash them with butter and either stock or, occasionally, milk or cream, to create a puree called rotmos (Swedish, literally: root mash) and kålrabistappe (Norwegian). Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Sweden, rotmos is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called fläsklägg med rotmos. In Wales, a similar mash produced using just potatoes and rutabagas is known as ponch maip.
  • In Scotland, rutabagas and potatoes are boiled and mashed separately to produce "neeps and tatties" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Rutabagas were also carved out and used as candle lanterns in Halloween celebrations in Scotland and Ireland. Since pumpkins became readily available from Europe in the 1980s, they have taken over this role for the most part. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews.
  • In England, they are regularly eaten mashed as part of the traditional Sunday roast. Often they are boiled together with carrots and served either mashed or pureed with butter and ground pepper. The highly flavored cooking water is often retained for soup, or as an addition to gravy. Rutabagas are an essential vegetable component of the traditional Welsh lamb broth called cawl.
  • In Canada, rutabagas are used as filler in foods such as mincemeat and Christmas cake, or as a side dish with Sunday dinner in Atlantic Canada. In Canada, they are often referred to as "turnips".
  • In the US, rutabagas are mostly eaten as part of stews or casseroles, served mashed with carrots, or baked in a pasty. They are frequently found in the New England boiled dinner.
  • In Australia, rutabagas are used in casseroles, stews and soups as a major flavor enhancer.
  • Despite their popularity elsewhere, rutabagas were widely used as a food of last resort in continental Europe during World War I, and remain particularly unpopular in Germany.
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The company will sit down to the meal. The haggis is traditionally served with mashed potatoes (tatties) and mashed turnips (neeps). A dessert course, cheese course, coffee etc. may also be part of the meal....
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Macaroni & Cheese
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What is a Burns Supper?
A Burns supper is a celebration of the life and poetry of the poet Robert Burns, author of many Scots poems. The suppers are normally held on or near the poet's birthday, 25 January, sometimes also known as Robert Burns Day or Burns Night, although they may in principle be held at any time of the year.
Observed by:   Type: 
Significance: Traditional dish at a Burns Supper
Date: January 25, the date of Robert Burns birthday or any time of the year for poet club celebrations.