Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion – a delicious recipe with haggis, turnips, potatoes, onion, scotch, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
2
Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
3
Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
4
Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling.
5
Turn down heat and just keep warm.
6
To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.
299
kcal
Calories
27
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 ounces haggis, 6 ounces turnips, 6 ounces creamed potatoes, 1 medium onion, finely sliced, and more.
Yes, Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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