As promised, a quick post on the traditional accompaniments to Haggis on Burns’ Night. (Link to Vegan Haggis recipe below).
Tatties – aka. potatoes are boiled until tender, and mashed.
Neeps – short for Turnips and aka. Swede in England and Rutabaga in the USA…. also boiled until tender and mashed.
Throw in some simple flavours (salt and pepper) and add a little luxury with a few chunks of vegan butter.
It’s that easy!
And whisky sauce gives the whole dish a touch of wonderful decadent warmth. 🙂
Hope you enjoy!
Click image for link to Vegan Haggis Recipe!
NEEPS, TATTIES AND WHISKY SAUCE
- 1200 gms. of good potatoes for mash, such as Maris Pipers.
- A large ‘Neep’/Swede/Rutabaga : approx. 1200 gms.
- Vegan butter. approx. 60-80 gms.
- Lots of coarse ground black pepper: 2-3 tsps.
- 2 – 3 tsps. salt.
- Optional: 100ml. oat cream. ( or soy cream).
- Peel, wash and cut the potatoes into large chunks.
- Peel, wash and slice the swede into cubes approx. 2 cm. square.
- Place the potatoes in a deep pan with enough water to cover, and a good pinch of salt.
- Bring to the boil, cover, reduce heat and simmer until tender.
- Place the cubed neeps/swede in a large saucepan with enough water to cover and a good pinch of salt.
- Bring to the boil, cover, and simmer until tender.
- The potatoes and the neeps should take about the same time to cook: 25-30 mins.?
- When tender, strain the potatoes thoroughly and then return to the pan.
- Mash until smooth, adding salt, a little pepper, a few chunks (30-40gms.) of vegan butter and, optionally, 100ml. oat cream.
- When the neeps are tender, strain, return to the pan and mash until coarsely mashed, and add salt, lots and lots of coarse ground black pepper, and a few chunks (40gms.) of vegan spread.
- Serve immediately piping hot.
While the root vegetables are simmering, make the whisky sauce:
- A small onion: approx. 120 gms.
- 40 gms. vegan butter or vegan spread suitable for baking
- 30 gms. flour
- 150 ml. fine scottish whisky
- 2-3 good tsps. english mustard
- 600ml. light vegetable stock
- Salt to taste. 0.5 – 1 tsp.
- Pepper to taste. 1-2 tsps.
- A sweetener such as maple syrup to taste. 1-2 tsps.
- A dash of cider vinegar to taste. 1-2 tsps.
- Peel and finely dice the onion.
- Place a medium-small saucepan with a good lid, on medium heat.
- Add vegan butter.
- When the butter has melted, add the finely diced onion.
- Sauté for 1 min. and then reduce heat to the absolute minimum, cover, and cook very gently for 20 mins. or so, until the onions are very soft and pale gold in colour.
- Remove the lid, raise the heat to medium, and add 75 ml. of the whisky.
- Simmer until the whisky reduces considerably. Approx. 10 mins.
- Add the flour, and stir thoroughly to combine.
- Add the hot stock bit by bit. Stir rapidly to combine, and continue stirring to avoid lumps forming. Whisk if necessary.
- Add the mustard.
- Bring the sauce to a gentle boil, and stir until the sauce has thickened.
- Add flavourings. Taste as you go.
- 5 mins. before serving add the rest of the whisky and bring to a gentle simmer for 5 mins.
- Taste again. Adjust seasonings and flavourings if needed.
Serve piping hot.
Traditionally served with Haggis, Neeps and Tatties.
Happy Burns’ Night