Recipe for Haggis With Tatties & Neeps


2 lb haggis
2 lb potatoes; peeled & cut into eighths
1 1/2 lb yellow turnips (rutabagas), peeled; & cut into 1/2 cubes
1 teaspoon salt
1/4 cup butter; melted
1/3 cup milk; warmed
1 fresh lavender, rosemary, & sage fo; r garnish (opt)
1 scotch whiskey


In a 6 quart saucepot, bring 3 quarts water to boiling. Pierce casing of the haggis once with a fork. Carefully place the haggis into the pot of boiling water and boil 45 to 60 minutes or until haggis feels firm and is cooked through. One-half hour before haggis had finished cooking, prepare Tatties (mashed potatoes) and Neeps (turnips)/ In a 3 quart saucepan, combine potatoes and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until potatoes are tender- about 20 minutes. In a 2 quart saucepan, combine turnips, 1/2 tsp salt, and water to cover. Heat to boiling over high heat; reduce heat to low and cook, covered, until turnips are tender- about 25 to 30 minutes. When potatoes are tender, drain well and return to saucepan. With electric mixer, beat potatoes on low speed until all pieces are broken up. Add 1/2 tsp salt, 2 Tbsp butter, and half of the milk. Beat until mixture is smooth. Add remaining milk and beat at high speed until smooth and fluffy. Keep warm until ready to serve. If desired, place some of potatoes in large pastry bag with large star tip. When turnips are tender, drain well and return to saucepan. Add remaining 2 Tbsp butter and keep warm until ready to serve. To serve, place haggis on serving platter. Spoon, or, if desired, pipe several mounds of mashed potatoes around haggis leaving space between mounds. Spoon some of turnips between potato mounds. Garnish with lavender, rosemary, and sage, if desired. Pass remaining potatoes and turnips. Give each guest a glass of Scotch to pour over the haggis or to enjoy with it. If haggis has collagen casing, guests may want to remove it from slices before eating. Notes: This classic Scottish pudding made from oatmeal, mutton scraps, and suet is traditionally baked in a sheep's stomach. Today, butchers often use collagen casings while homemakers frequently opt to bake the mixture in a casserole. Mashed potatoes (tatties) and turnips (neeps) are the traditional accompaniment to haggis, as is a glass of Scotch whiskey, which is either poured over the pudding or enjoyed with it.

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