Haggis, Neeps and Tatties starter from Gleneagles Hotel
Food and Drink Glasgow Blog
Food and Drink Glasgow Blog
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Ingredients

  • 1 lb haggis For the Turnip and Saffron 250g Peeled and diced turnip 25g Butter A pinch of saffron Salt Cracked pepper For the Potatoes: 250g Potatoes (floury), peeled and cut to an even size 150ml Milk 50ml Double cream 25g Butter Sea salt White pepper Nutmeg For the Whisky Sauce: 10g Unsalted diced butter 1 Shallot peeled and finely diced 1 Small sprig of thyme 1 Clove of garlic 50ml of whisky 100ml Veal stock or beef stock (reduced) Instructions
  • 104 St Vincent Street, Glasgow
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Instructions

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