Haggis, Neeps and Tatties

1 kg (2 pounds 4 oz) haggis

For the neeps
1 1/2 kg (3 Pounds 5 oz) Turnips, peeled and roughly chopped into large,
even-sized chunks
55 grams (2 oz) butter
Salt and pepper

For the tatties
1 1/2 kg (3 pounds 5 oz) Potatoes, peeled and cut into large but even pieces
Salt and pepper
150 ml (1/4 pint) milk
75 grams (2 3/4 oz) butter
1/2 tsp grated nutmeg, to taste

Pre-heat the oven to 180 C/350 F/gas 4. Take a large haggis, wrap it in
foil and put it in a large roasting tin with an inch of water. Put it a hot
oven and leave for an hour until hot.
For the neeps, put the pieces of turnip into a large pan and cover with
cold water, bring to the boil and simmer until the pieces are cooked, a knife
should slide in and out easily. Drain into a colander and allow to steam
dry for a few minutes before returning to the pan. Dry a little more over a
low heat. Mash roughly and then add the butter and salt and pepper, set aside
and keep warm.
Make the tatties by putting the potatoes into a large pan of cold water
and bring to the boil, add a little salt and simmer until cooked. Drain into a
colander and leave to steam dry for a few minutes, then return to the pan
and allow to dry a little more over a low heat. Warm the milk with the
butter until the butter melts. Mash the potatoes roughly, then add the salt
and pepper and grated nutmeg. Mash thoroughly.
Unwrap the haggis and put it on a large serving dish with the mash
(tatties) and neeps side by side and you can present it by warming a little
whisky (blended, not malt), pouring it over the haggis and setting fire to it
as you might a Christmas pudding. Cut into the haggis and scoop out the
steaming insides, serve with mash and neeps - and lots of whisky.

Serves four

Source: "fresh magazine"

Per Serving (excluding unknown items): 637 Calories; 28g Fat (38.9%
calories from fat); 12g Protein; 88g Carbohydrate; 12g Dietary Fiber; 76mg
Cholesterol; 513mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2
Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

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