Save to your scrapbook
Haggis with Potato and Parsnip Mash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The traditional fare for Burns' Night on 25th January is haggis with champit tatties and bashed neeps (boiled potatoes and mashed turnip). We have replaced the neeps with another tasty root vegetable, parsnip, to make a wonderful warming dish for late winter days. The haggis is already cooked and simply needs reheating, either on the hob or in the oven. If you are cooking for a number of people, larger haggis are available from the prepacked delicatessen department. Both 3lb and 5lb Castle MacLellan haggis are available to order throughout the year.
Serves: 2 - 3
This recipe was first published in January 1999.