In Scotland yellow or swede turnips are called neeps. They are mentioned periodically in the books of Alexander McCall Smith, along with other dishes he apparently favours: pasta, halibut, and a special type of scalloped potatoes.
The mashes in the picture above are worthy of The Big Bang, a wonderful but alas now-vanished sausage restaurant in Oxford. The haggis, of course, is another matter, an entirely Scottish thing.
Or is it? For the past fifteen years, Todd Wong, a fifth generation Chinese Canadian and graduate of Simon Fraser University, has celebrated Gung Haggis Fat Choy, a combo celebration of Chinese New Year and Robbie Burns Day.
It's a very Vancouver thing, but Ottawa, Whitehorse and Nanaimo have now tried to imitate it. Incidentally, turnip cake is also a New Year's Food among Chinese, but that recipe is made with a different kind of turnip, a white one.
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