Neeps and Tatties Recipe

Might one thing with such an intriguing little name go wrong to be absolutely scrumptious? If you desire to understand how to prepare haggis, neeps and tatties for a classic Burns dinner, this is the food you need. Actually, swede and potatoes, this side meal typically goes along with another Scottish savory, Haggis, however complements any meaty food.

When the Scottish explain about tatties and neeps, they mean (yellow) turnip and potatoes, boiled and mashed independently, and commonly served with haggis as part of a Burns Night dinner.

There was another rite, which most likely still goes on in non-urban Scotland. These old-established north Scottish homesteads, some of which grow neeps, are commonly relocated from dad to son. This is an authentic type of extensive nepotism. Unique and extremely tasty dish.

Ingredients:
• 500g tatties
• Butter
• 1 haggis
• 400g neeps
• Milk
• Salt and pepper to taste

Instructions:
1. For the haggis: Carry a large pan of water to the boil.
2. Put the haggis in the pan and reduce the heat to ensure that the water bubbles softly - you do not desire the haggis to break!
3. Covering your haggis in foil can help avoid this.
4. For a 1kg/ 2lb haggis, you'll cook for a great 80 to 90 mins, however consult your meat person for finest outcomes.
5. Peel your tatties and neeps.
6. Dice them, then boil individually until tender (Start this around half an hour prior to haggis is completed).

7. Drain, then press one by one with a better little bit of butter.
8. Include a glug of milk to get a softer consistency if you want.
9. Include salt and pepper to taste.
10. When your haggis is available, serve together with the neeps and tatties for a classic Burns dinner.