“Neeps ‘n’ tatties” (mashed rutabagas and potatoes) are traditonally served with haggis.
2 medium yellow onions, peeled and diced
8 oz. brown lentils, rinsed and picked over
2 tbsp. chopped fresh parsley leaves
1 tsp. fresh thyme leaves
1 bay leaf
1 tbsp. ground allspice
2 cups vegetable stock
1 tbsp. fresh lemon juice
2 lbs. russet potatoes, peeled and diced
2 lbs. medium rutabagas, peeled and diced
Salt and freshly ground black pepper
11/4 cups pinhead oatmeal
8 sprigs watercress
1. Melt 3 tbsp. of the butter in a medium pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 8-10 minutes. Add 9 tbsp. of the 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 medium-high heat. Reduce heat to mediumlow and gently simmer haggis until lentils are soft but not mushy, about 45 minutes.
2. Meanwhile, put potatoes and rutabagas into 2 separate medium pots of cold water and bring them to a boil over high heat. Reduce heat to medium and gently boil each until potatoes and rutabagas are very soft, 15-20 minutes each. Drain separately and return them to their pots. Coarsely mash potatoes with 5 tbsp. of the butter and season to taste with salt and pepper; cover and set aside. Coarsely mash rutabagas with 3 tbsp. of the butter and season with salt and pepper to taste; cover and set aside.
3. Put oatmeal into a large heavy skillet and toast over medium heat, stirring frequently, until golden brown, about 10 minutes. Remove and discard bay leaf from haggis and stir in all but 1/4 cup of the toasted oatmeal. Season with 1 tsp. pepper and salt to taste.
4. Divide the haggis, potatoes, and rutabagas evenly between 8 warm plates. Garnish the haggis with reserved toasted oatmeal and sprigs of watercress.