| Haggis Neeps And Tatties
Haggis, Neeps, Tatties and Whisky Sauce Serves 4, 15 minutes preparation, 2 hours cooking This is the traditional Burns Supper main cours
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.costcutter.co.uk.
Ingredients
- 500g/1lb 2oz haggis or vegetarian haggis.
- 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped
- 500g/1lb 2oz swede (yellow turnip), peeled, chopped
- 50g/2oz butter
- 75ml/2¾fl oz double cream
- Sea salt and freshly ground white pepper
- 1 tbsp chopped fresh chives, optional
- 500ml/17fl oz double cream
- 2 tsp wholegrain mustard
- 1 tbsp Dijon mustard
- 2 tsp Scottish whisky
- Salt and pepper
- 1 tbsp chopped fresh chives
- ½ lemon, juice only
More Like This
Burns night supper - Canalside Farm
canalsidefarm.co.uk
Haggis, neeps and tatties with whisky sauce
lovefood.com
Burns Night haggis with neeps, tatties and a whisky sauce Recipe | Food Network UK
foodnetwork.co.uk
Haggis Neeps and Tatties - Simon Howie - The Scottish Butcher
thescottishbutcher.com
Haggis, Neeps an' Tatties with Whisky Gravy, no cream | Campbells
campbellsmeat.com
Partridge, Haggis, Neeps and Tatties Recipe - Great British Chefs
greatbritishchefs.com
Haggis, Neeps and Tatties Recipe | olivemagazine
olivemagazine.com
Haggis, Neeps and Tatties Stack with a Whisky Sauce | Simon Howie
thescottishbutcher.com