Olive Magazine
Haggis Recipe With Nips

Haggis with swede

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

If you are thinking of having a Burn's Night celebration then you can't do it without roast haggis. Luckily you can buy haggis ready made but do try and make the traditional accompaniment, mash swede or neeps. Serve a shot of whiskey with this.

Nutrition:
NutrientUnit
kcal922
fat60.6g
saturates32.1g
carbs65.1g
fibre7.6g
protein27.4g
salt4.76g
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Try this recipe for haggis with swede then also check out our classic haggis, neeps and tatties, vegan haggis, cranachan and more Burns Night recipes.

Ingredients

  • 1 medium onion, halved and finely sliced
  • 1 small swede, peeled and cut into medium chunks
  • a splash malt vinegar
  • 25g butter
  • 1 small one (2-3 servings) haggis
  • a capful whisky
  • ketchup to serve tomato

Method

  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Put the onion and swede in a medium casserole dish and toss together. Splash with malt vinegar and add 50ml cold water. Dot with the butter and season with a little salt and lots of freshly ground black pepper.

  • STEP 2

    Remove the wrapping from the haggis and re-wrap in foil. Nestle into the onions and swede. Cover with a lid and cook in the oven for about 45-50 minutes.

  • STEP 3

    When the swede is tender and the onions are lightly browned, carefully slip the foil off the haggis. Then arrange the swede and onion on the plate with the split and scooped-out haggis. Sprinkle with whisky and serve with plenty of ketchup. a very warming dish indeed.

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