Try this Haggis with Potato And Parsnip Mash recipe, or contribute your own.
Suggest a better descriptionRemove the outer plastic wrapping from the haggis. Wrap in foil. Place in a pan, cover with water, bring almost to the boil and simmer very gently for 45-50 minutes or until piping hot. Take care not to let it boil otherwise the skin could burst. Meanwhile, to make the mash, cover the potatoes and the parsnips in boiling salted water and simmer for 15-20 minutes or until tender. Drain and return to the pan. Add the remaining ingredients and mash well until smooth. NOTES : The traditional fare for Burns Night on 25th January is haggis with champit tatties and bashed neeps (boiled potatoes and mashed turnip). 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 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.
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 2 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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