Haggis, Neeps and Tatties

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Boil a large pot of water for the haggis, then carefully place the haggis in the boiling water.

   Kokkens tips: Ensure the haggis is fully submerged. Do not pierce the casing.

2. 2

   Reduce the heat to a simmer and cook the haggis for 60 minutes, or according to package instructions.

   Omtrent 1 t

3. 3

   While the haggis cooks, place the diced turnip in a separate pot and cover with water.

4. 4

   Bring the turnip to a boil, then reduce heat and simmer until very tender, about 20-25 minutes.

   Omtrent 25 min

5. 5

   In a third pot, place the diced potato and cover with water.

6. 6

   Bring the potato to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.

   Omtrent 20 min

7. 7

   Drain the cooked turnip thoroughly and return it to its pot.

8. 8

   Add the butter, salt, and black pepper for the neeps to the turnip and mash until smooth.

   Omtrent 5 min

   Kokkens tips: For extra smooth neeps, you can use a potato ricer.

9. 9

   Drain the cooked potato thoroughly and return it to its pot.

10. 10

    Add the butter, warm milk, salt, and black pepper for the tatties to the potato and mash until creamy.

    Omtrent 5 min

    Kokkens tips: Do not overmix the potatoes, or they can become gluey.

11. 11

    Carefully remove the haggis from the water, cut open the casing, and spoon out the contents.

    Kokkens tips: Be careful as the haggis will be very hot.

12. 12

    Serve the haggis immediately with generous portions of neeps and tatties on the side.

    Kokkens tips: Traditionally served with a dram of whisky.