Burns night is fast approaching and thoughts turn to Haggis. Although the regular accompaniment to this is ‘tatties and neeps’ I prefer Calpshot. I was introduced to this during a visit to the cafe at the top of Cairngorm Mountain a good few years ago. The chef was from the Orkney’s and this was was their staple addition to the Burns Night Meal.
Serves 4 – Gluten Free*
- 400g floury white potatoes such as Maris Piper, peeled and diced
- 400g carrots, diced
- 400g swede (The Scots know this as yellow turnip)
- 1 medium onion, finely diced
- 50g butter
- 100 ml double cream
- Salt and pepper to taste
- freshly grated nutmeg to taste
- Put the potatoes, swede, carrot and onion into a pan of boiling water and cook until tender.
- Drain and mash
- Stir in the butter and cream along with the salt, pepper and nutmeg.
Serve, with Haggis and a splash of whisky cream sauce.
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently