Vegan Haggis Tower with Creamy Neaps and Whisk(e)y-Glazed Root Vegetables

Allergens

None

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 8 oz cremini mushrooms, finely chopped
• 2 medium turnips, peeled and cubed
• 2 large carrots, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1/4 cup whiskey or whisky (for glazing)
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. In a large pot, sauté the onion and garlic in olive oil until translucent. Add the cremini mushrooms and cook until they release their liquid and begin to brown.
2. Stir in the lentils, vegetable broth, salt, and pepper. Bring to a boil, then lower heat and simmer until the lentils are tender.
3. Meanwhile, boil the turnips in salted water until fork tender. Drain and mash with a bit of olive oil, salt, and pepper to make the creamy neeps.
4. Preheat oven to 400°F (200°C). Toss the carrots in olive oil and whisk(e)y, then spread on a baking sheet and roast for 20 25 minutes or until tender and slightly caramelized.
6. Assemble the Vegan Haggis Tower by placing a generous scoop of the lentil mixture on each plate, creating the base of the tower. Surround with mashed turnips and roasted whisk(e)y glazed carrots.

Chef’s Insight

The combination of textures and flavors in this dish creates a satisfying mouthfeel and a true taste of Scotland.

Notes

Feel free to add additional vegetables to the dish for added nutrition and color.