• Recipe

    Stefan Kölsch

    Haggis, Neeps and Tatties with Whisky

    A hearty combination of haggis, neeps and tatties with whisky makes a special dinner. If you are looking for a meal steeped in history then this haggis, neeps and tatties recipe will warm you to the core.
    • Serves 4
    • Preparation time 20 mins
    • Cooking time 50 mins
  • Ingredients
    • 2 Haggis Puddings (approx. 250g each)
    • 600g Waxy Potatoes (e.g. Desiree - peeled)
    • Salt
    • 600g Turnips (peeled)
    • 25g Butter
    • 2 Splashes of Milk or Double Cream
    • Whisky (optional)
  • Method
    1. Wrap the haggis in foil and place in a large pot of cold water.
    2. Bring to the boil, then reduce the temperature and simmer for about 45 minutes per 500g.
    3. Meanwhile, peel the potatoes and cut them into equal sized chunks. Place in a pot of boiling water.
    4. Peel and cube the turnips and place in another pot of boiling water, boil each for 15 to 20 minutes or until tender.
    5. Drain and mash the potatoes, adding the milk and/or cream as desired, drain and mash the turnip.
    6. Remove the haggis from the foil and transfer to a warmed plate or platter.
    7. (Read 'To a Haggis' by Robert Burns, piercing the haggis at the appropriate point with a sharp knife, or 'sgian dubh'.)
    8. 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.
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