Gluten-Free Haggis Tower with Whisky Cream Sauce and Roasted Root Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 gluten
• free haggis (store
• bought or homemade) 2 cups root vegetables (carrots, parsnips, turnips, and beets), peeled and chopped 2 tbsp olive oil Salt and pepper, to taste 1 cup heavy cream 1/4 cup whisky 1/4 cup gluten
• free chicken or vegetable broth 2 tbsp cornstarch 1 tbsp butter Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (205°C). Toss the root vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 30 35 minutes, or until tender and slightly caramelized. While the vegetables are roasting, prepare the haggis according to package instructions or recipe guidelines. Slice the haggis into thick rounds and set aside. In a medium saucepan, combine heavy cream, whisky, and gluten free broth. Bring the mixture to a simmer over medium heat. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until thickened. Remove from heat and whisk in butter. To assemble the dish, place a layer of roasted root vegetables at the base of each serving plate. Top with a slice of haggis, then drizzle generously with the whisky cream sauce. Garnish with fresh parsley.

Chef’s Insight

The key to this recipe is balance: a harmonious blend of flavors, textures, and colors that make it a feast for the eyes as well as the palate.

Notes

For a complete gluten-free meal, be sure to check the labels on all ingredients for potential hidden sources of gluten.