Haggis, neeps & tatties Recipes with wholesome, natural ingredients, instructions, directions and nutrition facts like Calories, carbs, fat, protein, fiber, cholesterol, and more
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Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste. Once your haggis is ready, serve alongside the neeps and tatties for a traditional Burns supper.
Cook your haggis according to the cooking method of chosen cooking method. See back of pack. Meanwhile, peel your neeps and tatties. Cube them, then boil separately till tender. Drain, then mash separately with a good bit of butter. If you like, add a glug of milk to get a smoother consistency. Then add salt and pepper to taste.
Neeps & tatties: Haggis is traditionally served alongside neeps (mashed swede or turnip) and tatties (mashed potatoes), as well as greens such as cabbage or kale. The neeps and tatties are both very to easy to veganise – simply use plant-based butter and plant-based milk when mashing.
Haggis is traditionally served alongside neeps (mashed swede or turnip) and tatties ( mashed potatoes ), as well as greens such as cabbage or kale. The neeps and tatties are both very easy to veganise – simply use plant-based butter and plant-based milk when mashing.