Main CourseDinner

Haggis, Neeps and Tatties

Name: Haggis, Neeps and Tatties
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 porcije
Cuisine: british
Ingredients: 450 g haggis; 500 g turnip peeled and diced; 500 g potato peeled and diced; 30 g butter; 30 g butter; 60 ml milk warm; 1 prstohvat black pepper freshly ground; 1 prstohvat salt; 1 prstohvat black pepper freshly ground; 1 prstohvat salt

This classic Scottish dish features savory haggis served alongside creamy mashed turnips, known as neeps, and fluffy mashed potatoes, or tatties. It's a comforting and hearty meal, traditionally enjoyed during Burns Night celebrations.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 15 min
Porcije: 2
Težina: Srednje
Po porciji: 1.048 kcal

Informacije o alergenima: može sadržavati mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

450 ghaggis

neeps

500 gturnip, peeled and diced
30 gbutter
1 prstohvatblack pepper, freshly ground
1 prstohvatsalt

tatties

500 gpotato, peeled and diced
30 gbutter
60 mlmilk, warm
1 prstohvatblack pepper, freshly ground
1 prstohvatsalt

Oprema

large pot · cutting board · knife · potato masher · medium pot

Postupak

Korak po korak

1
Boil a large pot of water for the haggis, then carefully place the haggis in the boiling water.
Napomena kuhara: Ensure the haggis is fully submerged. Do not pierce the casing.
2
Reduce the heat to a simmer and cook the haggis for 60 minutes, or according to package instructions.
Oko 1 h
3
While the haggis cooks, place the diced turnip in a separate pot and cover with water.
4
Bring the turnip to a boil, then reduce heat and simmer until very tender, about 20-25 minutes.
Oko 25 min
5
In a third pot, place the diced potato and cover with water.
6
Bring the potato to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
Oko 20 min
7
Drain the cooked turnip thoroughly and return it to its pot.
8
Add the butter, salt, and black pepper for the neeps to the turnip and mash until smooth.
Oko 5 min
Napomena kuhara: For extra smooth neeps, you can use a potato ricer.
9
Drain the cooked potato thoroughly and return it to its pot.
10
Add the butter, warm milk, salt, and black pepper for the tatties to the potato and mash until creamy.
Oko 5 min
Napomena kuhara: Do not overmix the potatoes, or they can become gluey.
11
Carefully remove the haggis from the water, cut open the casing, and spoon out the contents.
Napomena kuhara: Be careful as the haggis will be very hot.
12
Serve the haggis immediately with generous portions of neeps and tatties on the side.
Napomena kuhara: Traditionally served with a dram of whisky.

Po porciji

Nutritivne vrijednosti

30%Ocjena

Kalorije: 1.047,6kcal
Bjelančevine: 49,1g
Ugljikohidrati: 90,9g
Masti: 54,4g
Vlakna: 10,1g
Šećeri: 16,1g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store any leftover haggis, neeps, and tatties separately in airtight containers in the refrigerator.

Podgrijavanje

Reheat haggis gently in the oven or microwave. Reheat neeps and tatties in a microwave or on the stovetop with a splash of milk or butter.