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Receta Haggis With Potato And Parsnip Mash
by Global Cookbook

Haggis With Potato And Parsnip Mash
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Ingredientes

  • 1 x 450 g Castle MacLellan haggis
  • 750 gm Floury potatoes such as Kerrs, (1lb 10z) Pink, Romano or possibly King Edward, cut into chunks
  • 375 gm Parsnips, peeled and cut into small chunks (13oz)
  • 125 ml Hot lowfat milk, (4fl ounce)
  • 30 ml Double cream, (2tbsp) Salt & freshly grnd black pepper

Direcciones

  1. Remove the outer plastic wrapping from the haggis. Wrap in foil.
  2. Place in a pan, cover with water, bring almost to the boil and simmer very gently for 45-50 min or possibly till piping warm. Take care not to let it boil otherwise the skin could burst.
  3. Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling salted water and simmer for 15-20 min or possibly till tender.
  4. Drain and return to the pan. Add in the remaining ingredients and mash well till smooth.
  5. NOTES : The traditional fare for Burns' Night on 25th January is haggis with champit tatties and bashed neeps (boiled potatoes and mashed turnip).
  6. We have replaced the neeps with another tasty root vegetable, parsnip, to make a wonderful warming dish for late winter days. The haggis is already cooked and simply needs reheating, either on the hob or possibly in the oven. If you are cooking for a number of people, larger haggis are available from the prepacked delicatessen department. Both 3lb and 5lb Castle MacLellan haggis are available to order throughout the year.