Haggis, Neeps and Tatties (Easy Scottish Comfort Food)

• 1 ½ lbs rutabaga ((turnip or swede))
• 1 ½ lbs russet potatoes (or gold potatoes)
• ¼ tsp salt (to taste)
• 4 oz butter ((good quality))
• 2 oz milk
• 1 oz cream
• 14 ½ oz haggis

Make the Whisky Sauce

1. 1

   You can find it here: whisky sauce recipe.

2. 2

   Have the whisky sauce made and ready to heat and serve ahead of time.

Prepare the Neeps and Tatties

1. 3

   Peel the rutabagas. Cut into cubes, and place in a pot and cover with water and add some salt. Boil until fork-tender, about 20 minutes.

2. 4

   In another pot, peel the potatoes. Cut into cubes, place in a pot and cover with water and add salt, just as the rutabagas. Boil under ready, about 13 minutes,

3. 5

   Drain the rutabaga and mash with some butter. Taste and season with salt.

4. 6

   Drain the potatoes and mash with butter, milk and cream. You'll want a nice, creamy result, but you can omit the cream and just use milk, if desired. Taste and season with salt as needed.

Heat the Haggis

1. 7

   Put the tinned haggis into a non stick pan and heat gently.

2. 8

   You can do this over low heat while the neeps and tatties are nearly cooked.

How to Serve Haggis Neeps and Tatties

1. 9

   Spoon some of the mashed rutabaga (neeps) onto one side of the plates, then spoon some of the mashed potatoes on the other side, leaving a space between them. Have the whisky sauce heated and ready to pour.

2. 10

   Spoon a quarter of the haggis onto the plate in the middle of the two root vegetables.

3. 11

   Now pour the whisky sauce over the top- this is really a must if you're going to do the dish justice. You can give everyone a little jug of gravy to themselves, or pass a larger jug around.

4. 12

   Enjoy with a wee dram of Scotch whisky.