haggis, tatties & neeps
This is the official dish of Scotland. Haggis can be made from scratch but it's much easier to buy it in a can. It can be made from meat or vegetarian. Tatties are potatoes, and Neeps are turnips. Recipe & photo: britishfood.about.com
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yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For haggis, tatties & neeps
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2 1/2-3 lb(2 cans) canned haggis
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4 lgpotatoes, peeled and chopped
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3 or 4 lgturnips, peeled and chopped (can also use rutabagas)
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1 lgpinch grated nutmeg
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4 Tbspmilk
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4 Tbspbutter
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sea salt and pepper to taste
How To Make haggis, tatties & neeps
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1TATTIES: Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan and bring the potatoes to a boil over medium-high heat. Reduce to a simmer and cook about 20 minutes; drain and place aside.
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2Melt half the butter in the same pan the potatoes were cooked in. Add half the milk and warm. Add the potatoes and the nutmeg, and mash until fluffy.
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3NEEPS: Place turnips in a large saucepan, and follow directions for potatoes, except do not add nutmeg to this mixture.
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4Meanwhile, heat haggis in a saucepan until heated through. Serve with the tatties and neeps.
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5NOTE: For canned haggis, check the International aisle of your supermarket. It can also be found online at Amazon.com, among others.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for HAGGIS, TATTIES & NEEPS:
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