“Magnificent Paleo Haggis Tower: A Wholesome Scottish Dinner”

Allergens

Dairy (optional butter)

Ingredients

• 1 large haggis (paleo
• friendly)
• 2 large parsnips, peeled and diced
• 4 medium carrots, peeled and diced
• 2 large leeks, cleaned and thinly sliced
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh rosemary sprigs, for garnish
• 1 large cauliflower, riced or grated
• 4 tbsp butter, grass
• fed (optional)
• 1/2 cup almond milk

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add diced parsnips and carrots, cooking for 4 5 minutes until slightly softened.
3. Stir in sliced leeks, and season with salt and pepper to taste. Cook for an additional 2 3 minutes until vegetables are tender. Remove from heat and set aside.
4. Prepare your paleo haggis according to package instructions. Alternatively, make your own using our delicious Paleo Haggis recipe (found at [CookJunkie.com](https://www.cookjunkie.com/paleo haggis recipe)).
5. Once cooked, slice the haggis into 6 thick rounds. Place one round on top of each portion of vegetables in a deep dish or individual ramekins.
6. Bake for 10 12 minutes until heated through and golden brown.
7. Meanwhile, prepare cauliflower mash by combining grated cauliflower, butter (if using), almond milk, salt, and pepper in a large bowl. Mix well and heat in the microwave for about 3 minutes or until desired consistency is reached.
8. Serve haggis tower with a generous scoop of cauliflower mash on the side, garnished with fresh rosemary sprigs for an aromatic touch.

Chef’s Insight

The use of fresh herbs like rosemary not only adds flavor but also enhances the visual appeal of the dish.