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["Finns cook swede in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserol (""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 swede in most dishes that call for any root vegetable.", "", "Swedes and Norwegians cook swede with potatoes and carrots and mash them with butter and cream or milk to create a puree called ""rotmos"" (root mash) and ""kalrot/kalrabistappe"" in Swedish and Norwegian, respectively. Onion is occasionally added. In Norway, kalrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjtt, raspeball and salted herring. In Wales, a similar dish produced using just potatoes and swede is known as ""potch"".", "", "In Scotland, swede and potatoes are boiled and mashed separately to produce ""tatties and neeps"" (""tatties"" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. 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 Yorkshire and Lincolnshire, swedes are often mashed together with carrots as part of the traditional Sunday roast."]
