Divided by a common language I had recourse to wikipaedia. Well, of course – why would one not give thanks for it in all its forms?
I’m afraid I’ve reverted to the word I grew up with because I find it so very odd that in Britain the vegetable was named after the people who brought it.
I suppose I shouldn’t be surprised: everything from ‘going for an Indian’ to referring to shops as ‘the pakie’ follows the same pattern.
(for years I misheard ‘Pakie’ as a derivation of the American ‘package store’, where one goes to buy alcohol)
Oh, it’s too early in the morning for etymology. More tea.
To me, it’s a neep. No the surpirse is not so much as the word (one knows American is an ancient language full of interesting forms and logical spellings) no the surprise is at the surprise. It is a wonderful and most versatile vegetable. Perhaps best purred with cream and nutmeg, but essential in broth, and good roast.
I think if one is going to ‘purr’ it then it should indeed be Swede.
French never was my strong …. sweet? 😉
Have I ever had one? Hmmm….
It is the base vegetable ingredient in what Dr Johnson called the ‘bland balsamic’ broth (Scotch outside Scotland) which is the native soup, containing all the key ingredients of the Scotch kitchen – lamb, cabbage (kale yard is Scots for garden, or as Americans say, yard) turnip (neep) and barley. It also has carrots, dried peas and onion. The resultant soup is very sweet in flavour.
It is the classic accompaniment to haggis, along with mashed potato. Typically this produces a dinner which can simply be spooned into he mouth. The Scots love soft nursery foods.
wonderful exchange 
Divided by a common language I had recourse to wikipaedia. Well, of course – why would one not give thanks for it in all its forms?
I’m afraid I’ve reverted to the word I grew up with because I find it so very odd that in Britain the vegetable was named after the people who brought it.
I suppose I shouldn’t be surprised: everything from ‘going for an Indian’ to referring to shops as ‘the pakie’ follows the same pattern.
(for years I misheard ‘Pakie’ as a derivation of the American ‘package store’, where one goes to buy alcohol)
Oh, it’s too early in the morning for etymology. More tea.
To me, it’s a neep. No the surpirse is not so much as the word (one knows American is an ancient language full of interesting forms and logical spellings) no the surprise is at the surprise. It is a wonderful and most versatile vegetable. Perhaps best purred with cream and nutmeg, but essential in broth, and good roast.
I think if one is going to ‘purr’ it then it should indeed be Swede.
French never was my strong …. sweet? 😉
Have I ever had one? Hmmm….
It is the base vegetable ingredient in what Dr Johnson called the ‘bland balsamic’ broth (Scotch outside Scotland) which is the native soup, containing all the key ingredients of the Scotch kitchen – lamb, cabbage (kale yard is Scots for garden, or as Americans say, yard) turnip (neep) and barley. It also has carrots, dried peas and onion. The resultant soup is very sweet in flavour.
It is the classic accompaniment to haggis, along with mashed potato. Typically this produces a dinner which can simply be spooned into he mouth. The Scots love soft nursery foods.