Neeps are creamy coloured with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight.
You can buy winter neeps all year round, but peak season is from October to February. They can be peeled with a potato peeler, then cut into small chunks ready to be cooked.
Neep leaves can also be eaten boiled, steamed, stir-fried or grated into salads. We normally remove the leaves, but let us know if you’d like these kept on.