Haggis, Neeps and Tatties with Whisky

by Stefan Kolsch

Place a scoop of haggis on each plate, along with a scoop each of mashed potato and mashed turnip
SERVINGS    
 
4
PREPARATION TIME
20 MINS
COOKING TIME
50 MINS

Ingredients

2 Haggis Puddings (approx. 250g each)
600g waxy potatoes (e.g. Desirees -peeled)
Salt
600g Turnips (peeled)
25g Butter
2 Splashes of Milk or Double Cream
Whisky (optional)

Haggis, Neeps and Tatties with Whisky

Instructions

Wrap the haggis in foil and place in a large pot of cold water. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.

Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water. Peel and cube the turnips and place in another pot of boiling water, boil each for 15 to 20 minutes or until tender. Drain and mash the potatoes, adding the milk and/or cream as desired, drain and mash the turnip.

Remove the haggis from the foil and transfer to a warmed plate or platter. (Read 'To a Haggis' by Robert Burns, piercing the haggis at the appropriate point with a sharp knife, or 'sgian dubh'.)

Place a scoop of haggis on each plate, along with a scoop each of mashed potato and mashed turnip. The haggis can be drizzled with whisky if desired.

Purchase your ingredients...

Rate this recipe

Haggis, Neeps and Tatties with Whisky
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet