“Authentic Scottish Lunch: Haggis and Neeps With Creamy Whisky Sauce”
Discover this mouthwatering and cinematic Scottish Lunch recipe with Haggis, Neeps, and Whisky Sauce, a delicious combination of flavors and textures that will transport you to the Highlands.
Allergens
Gluten, Dairy
Ingredients
- 1 pack haggis (prepared) 2 large potatoes, peeled and cubed 2 large turnips, peeled and cubed 4 tbsp butter 1/2 cup whisky 1 cup heavy cream Salt and pepper to taste
Instructions
- Begin by preparing the haggis according to package instructions. Set aside. Boil the potatoes and turnips separately until tender, about 15 20 minutes. Drain and set aside. In a large skillet, melt butter over medium heat. Add cooked potatoes and turnips, seasoning with salt and pepper as desired. Cook for another 5 minutes to heat through. In a separate saucepan, combine whisky and heavy cream. Bring to a simmer, then reduce heat and let it cook for about 8 10 minutes until slightly reduced. Season with salt and pepper if needed. Plate the haggis first, followed by potatoes and turnips, creating a visually appealing presentation. Drizzle the whisky cream sauce over the top to complete your dish.
Chef’s Insight
The combination of haggis, neeps, and whisky cream sauce creates an authentic taste of Scotland.
Notes
Adjust the whisky sauce's alcohol content to your preference by reducing or increasing cooking time.