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

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. 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. 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. 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. 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.

5. 5

   Once the lentil mixture is cooked, transfer to a food processor and pulse until it reaches a coarse pâté-like consistency.

6. 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.