Haggis with Parsley Clapshot & Whisky Cream Sauce Recipe | Abel & Cole
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Ingredients
- 2 x 350g haggis
- 600g swede
- 800g potatoes
- 4 shallots
- 3 tbsp butter
- A handful of thyme, leaves only
- 2 tbsp wholegrain mustard
- 4 tbsp whisky
- 200ml beef bone broth
- 100ml + 2 tbsp double cream
- Cornflour (optional)
- ½ nutmeg
- A handful of flat leaf parsley, leaves only
- 4 spring onions
- Steamed greens, to serve
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