Neeps, Tatties and Whisky Sauce.

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!

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NEEPS, TATTIES AND WHISKY SAUCE

SERVES 4

Ingredients: 

  • 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).

Prep:

  • Peel, wash and cut the potatoes into large chunks.
  • Peel, wash and slice the swede into cubes approx. 2 cm. square.

Method:

  • 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:

WHISKY SAUCE

Serves 4

Ingredients:

  • 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.

Prep:

  • Peel and finely dice the onion.

Method:

  • 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.

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Peace

.

Sìth

.

Happy Burns’ Night

.

.

.

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