MacSween Haggis, with Potato, Carrot and Coriander

I've been experimenting with the ingredients  of the basic haggis dish. This time, instead of using turnip or swede as a component, I used semi-mashed carrots, dressed in a little coriander leaf. Works pretty well if you don't have a turnip available. 

So, I steamed half a MacSween haggis, along with the potato pieces and the carrot. Half an hour all told, before serving the dish. 

 

Haggis, with Potato, and Carrot and Turnip Mash

This dish has appeared on this blog before, Traditionally, it is haggis, plus potato and turnip or swede mash. I like to sweeten the turnip mash with carrot, but I love it in most forms. This was a MacSween haggis, which is, by general agreement, the best haggis available. I'm not sure however if they include some minimal amount of wheat in the recipe. I'd like to know. Haggis needs oats, but it doesn't need wheat. 

One of the great things about this dish is how it is possible to do the whole thing in a single steamer. No extra herbs, no extra salt, no added stock. 45 minutes cooking time all told, and ready to serve on the plate.I've had deep fried haggis (in the distant past), which is also quite delicious. But that was decades ago, and I won't revisit that.  

 

MacSween Haggis, with Potato and Turnip and Carrot Mash

A MacSween Haggis cooked in a steamer for fifty minutes. Allowed to stand for fifteen minutes, and then was cut in half with a sharp knife. The vegetables were cooked in a pan of salted water for half an hour. Each of the vegetables was cut in a different way to allow their easy separation, before mashing the carrot and turnip together.