Vegetarian Haggis with Neeps n' Tatties Jenni and the haggis

[Guest guest]

It was a funny part of a Mike Myers movie. " So I Married an Axe

Murderer " or one of those.

I worked with a Scot that used to make the real thing.

Eeeeeeeeeeeeeeeeeeeeeee This vegetarian version sounds wonderful, I

love potatoes and rutabagas. Now we need to do something what that

name. Haggis......LOL What should we name it Jenni? I love to name

my creations. Donna

 

 

- In , Jenni Billings <jenni@b...>

wrote:

>

> that name just makes me giggle!

> =)

> hee hee

>

>

> On Dec 12, 2005, at 4:10 PM, isis wrote:

> > I was happy to find a vegetarian version of this dish. Found it

in

> > a cooking magazine but not sure of the name.

> >

> > Vegetarian Haggis with Neeps n' Tatties

> >

> > 2 1/2 sticks of butter or margarine

> > 2 med. yellow onions, peeled and diced

> > 8 oz. brown lentils

> > 2 tbsp. chopped fresh parsley

> > 1 tsp. fresh thyme leaves

> > 1 bay leaf

> > 1 tbsp. gr. allspice

> > 2 cups vegetable stock

> > 1 tbsp. fresh lemon juice

> > 2 lbs. russet potatoes, peeled and diced

> > salt and freshly gr. black pepper

> > 2 lbs. med. rutabagas, peeled and diced

> > 3/4 cup quick cooking oatmeal

> > 8 sprigs watercress

> >

> > Melt 3 tbsp. butter in a med. pot, add onions and cook,

stirring

> > occasionally, until soft about 8 mins. Add 9 tbsp. butter, the

> > lentils, parsley, thyme, bay leaf and allspice and stir until

> > butter melts

> > and lentils are well coated. Stir in stock and lemon juice.

> > Bring to a boil over med. high heat and reduce heat to med.

Gently

> > simmer haggis until lentils are soft but not mushy, about 45 mins.

> >

> > Meanwhile put potatoes and rutabagas in 2 separate medium pots

of

> > cold water and bring to a boil. Reduce heat and boil until they

> > are tender, about 20 minutes. Drain and return both to their pots.

> > Coarsely mash potatoes with 5 tbsp. butter and season to taste

> > with salt and pepper.

> > Coarsely mash rutabagas with 3 tbsp. butter and season with

salt

> > and pepper to taste.

> >

> > Put oatmeal into a large heavy skillet and toast over med.

heat,

> > stirring

> > frequently until golden brown, about 10 mins.

> > Remove bay leaf and discard from haggis and stir in about 1/4

cup

> > of the toasted oatmeal. Season mixture to taste with salt and

pepper.

> >

> > To serve, on each dinner plate make a line of potatoes then a

> > line of haggis and then a line of rutabagas. Very elegant in

> > appearance and wonderful taste. Sprinkle balance of toasted

oats

> > over haggis and garnish with watercress.

> >

> > Serves 6 to 8

> >

> >

>