Ginger and Scotch Haggis

Inaugural Week, Day 4 - Ginger and Scotch Haggis

Course: Main
Cuisine: European
Servings: 2 to 3 servings
Author: Ginger and Scotch
Haggis made with the traditional accompaniments of mashed swedes (aka “Neeps“) and mashed potatoes (I call them my “Peeps“) as well as a whisky mushroom sauce.
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Ingredients

  • haggis , 2-3 serving size
  • thumb-sized piece of fresh ginger , minced or grated

Neeps

  • 2 large swedes/rutabagas , peeled and cut into large chunks
  • 2-3 tablespoons butter
  • thumb-sized piece of fresh ginger , minced or grated
  • 1/4 cup milk
  • salt and pepper , to taste

Peeps

  • 2 large potatoes , peeled and cut into large chunks
  • 2-3 tablespoons butter
  • 1 clove garlic , minced
  • 1/4 cup milk
  • salt and pepper , to taste

Whisky Mushroom Sauce

  • 1 tablespoon olive oil
  • 250 grams (8 oz) button mushrooms
  • 1 cup heavy cream
  • 2 tablespoons whiskey

Instructions

Haggis:

  1. Prepare the haggis according to the packaged instructions. (For mine, I defrosted it overnight in the fridge, then wrapped it in tin foil, placed it on a baking pan with 2 cm of water, and baked it at 180 C (350 F) for 1 hour. When done, I discarded the casing and placed the haggis in a pan over medium-low heat, mixed in the ginger and stirred occasionally for 5 minutes.)

Neeps:

  1. Place the swedes in a pan and cover with cold salted water.
  2. Bring the water to a boil and then simmer for 20-30 minutes until the swedes are very tender (test with a fork).
  3. Drain in a colander and return them to the pan over low heat for a few minutes to dry out any remaining liquid.
  4. Add butter, milk, and ginger to the swedes and mash with a potato masher or fork until desired consistency. Salt and pepper to taste.

Peeps:

  1. Prepare the potatoes in the same way as the swedes but mash with the garlic instead of the ginger.

Whisky Mushroom Sauce:

  1. Heat oil in large saucepan (so as not to crowd the mushrooms) over medium heat and cook the mushrooms, stirring occasionally, for about 10 minutes until golden. There should be no liquid left in the pan.
  2. Add the heavy cream and simmer for 5 minutes. Remove from heat, add the whisky and mix.
  3. Serve as-is over the haggis (or you can do what I did and pour it into a deep container and hand-blending to a smooth puree. I had to add some water to the puree because the sauce became too thick).