Vegetarian Haggis with Neeps n' Tatties

[Guest guest]

I was happy to find a vegetarian version of this dish. Found it in

a cooking magazine but not sure of the name.

 

Vegetarian Haggis with Neeps n' Tatties

 

2 1/2 sticks of butter or margarine

2 med. yellow onions, peeled and diced

8 oz. brown lentils

2 tbsp. chopped fresh parsley

1 tsp. fresh thyme leaves

1 bay leaf

1 tbsp. gr. allspice

2 cups vegetable stock

1 tbsp. fresh lemon juice

2 lbs. russet potatoes, peeled and diced

salt and freshly gr. black pepper

2 lbs. med. rutabagas, peeled and diced

3/4 cup quick cooking oatmeal

8 sprigs watercress

 

Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring occasionally,

until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently simmer haggis until lentils

are soft but not mushy, about 45 mins.

 

Meanwhile put potatoes and rutabagas in 2 separate medium pots of cold water

and bring to a boil. Reduce heat and boil until they are tender, about 20

minutes. Drain and return both to their pots.

Coarsely mash potatoes with 5 tbsp. butter and season to taste with salt and

pepper.

Coarsely mash rutabagas with 3 tbsp. butter and season with salt and pepper to

taste.

 

Put oatmeal into a large heavy skillet and toast over med. heat, stirring

frequently until golden brown, about 10 mins.

Remove bay leaf and discard from haggis and stir in about 1/4 cup of the

toasted oatmeal. Season mixture to taste with salt and pepper.

 

To serve, on each dinner plate make a line of potatoes then a line of haggis

and then a line of rutabagas. Very elegant in appearance and wonderful taste.

Sprinkle balance of toasted oats over haggis and garnish with watercress.

 

Serves 6 to 8

 

 

 

Shopping

Find Great Deals on Holiday Gifts at Shopping

 

 

[Guest guest]

<grabs heart and feels veins aching with all that butter,> LOL. I wonder if I

could sub out margarine?

 

hugs,

Chanda

-

isis

Monday, December 12, 2005 4:10 PM

Vegetarian Haggis with Neeps n' Tatties

 

 

I was happy to find a vegetarian version of this dish. Found it in

a cooking magazine but not sure of the name.

 

Vegetarian Haggis with Neeps n' Tatties

 

2 1/2 sticks of butter or margarine

2 med. yellow onions, peeled and diced

8 oz. brown lentils

2 tbsp. chopped fresh parsley

1 tsp. fresh thyme leaves

1 bay leaf

1 tbsp. gr. allspice

2 cups vegetable stock

1 tbsp. fresh lemon juice

2 lbs. russet potatoes, peeled and diced

salt and freshly gr. black pepper

2 lbs. med. rutabagas, peeled and diced

3/4 cup quick cooking oatmeal

8 sprigs watercress

 

Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring

occasionally, until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently simmer haggis until lentils

are soft but not mushy, about 45 mins.

 

Meanwhile put potatoes and rutabagas in 2 separate medium pots of cold water

and bring to a boil. Reduce heat and boil until they are tender, about 20

minutes. Drain and return both to their pots.

Coarsely mash potatoes with 5 tbsp. butter and season to taste with salt and

pepper.

Coarsely mash rutabagas with 3 tbsp. butter and season with salt and pepper

to taste.

 

Put oatmeal into a large heavy skillet and toast over med. heat, stirring

frequently until golden brown, about 10 mins.

Remove bay leaf and discard from haggis and stir in about 1/4 cup of the

toasted oatmeal. Season mixture to taste with salt and pepper.

 

To serve, on each dinner plate make a line of potatoes then a line of haggis

and then a line of rutabagas. Very elegant in appearance and wonderful taste.

Sprinkle balance of toasted oats over haggis and garnish with watercress.

 

Serves 6 to 8

 

 

Shopping

Find Great Deals on Holiday Gifts at Shopping

 

[Guest guest]

that name just makes me giggle!

=)

hee hee

 

 

On Dec 12, 2005, at 4:10 PM, isis wrote:

> I was happy to find a vegetarian version of this dish. Found it in

> a cooking magazine but not sure of the name.

>

> Vegetarian Haggis with Neeps n' Tatties

>

> 2 1/2 sticks of butter or margarine

> 2 med. yellow onions, peeled and diced

> 8 oz. brown lentils

> 2 tbsp. chopped fresh parsley

> 1 tsp. fresh thyme leaves

> 1 bay leaf

> 1 tbsp. gr. allspice

> 2 cups vegetable stock

> 1 tbsp. fresh lemon juice

> 2 lbs. russet potatoes, peeled and diced

> salt and freshly gr. black pepper

> 2 lbs. med. rutabagas, peeled and diced

> 3/4 cup quick cooking oatmeal

> 8 sprigs watercress

>

> Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring

> occasionally, until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently

> simmer haggis until lentils are soft but not mushy, about 45 mins.

>

> Meanwhile put potatoes and rutabagas in 2 separate medium pots of

> cold water and bring to a boil. Reduce heat and boil until they

> are tender, about 20 minutes. Drain and return both to their pots.

> Coarsely mash potatoes with 5 tbsp. butter and season to taste

> with salt and pepper.

> Coarsely mash rutabagas with 3 tbsp. butter and season with salt

> and pepper to taste.

>

> Put oatmeal into a large heavy skillet and toast over med. heat,

> stirring

> frequently until golden brown, about 10 mins.

> Remove bay leaf and discard from haggis and stir in about 1/4 cup

> of the toasted oatmeal. Season mixture to taste with salt and pepper.

>

> To serve, on each dinner plate make a line of potatoes then a

> line of haggis and then a line of rutabagas. Very elegant in

> appearance and wonderful taste. Sprinkle balance of toasted oats

> over haggis and garnish with watercress.

>

> Serves 6 to 8

>

>

[Guest guest]

I mash my taters with veggie broth and that would work on the rutabagas too.

Wouldn't that work? We are a bunch of greats ones for doing the sub. thing in

here.

Donna

 

PuterWitch <puterwitch wrote:

<grabs heart and feels veins aching with all that butter,> LOL. I wonder if I

could sub out margarine?

 

hugs,

Chanda

-

isis

Monday, December 12, 2005 4:10 PM

Vegetarian Haggis with Neeps n' Tatties

 

 

I was happy to find a vegetarian version of this dish. Found it in

a cooking magazine but not sure of the name.

 

Vegetarian Haggis with Neeps n' Tatties

 

2 1/2 sticks of butter or margarine

2 med. yellow onions, peeled and diced

8 oz. brown lentils

2 tbsp. chopped fresh parsley

1 tsp. fresh thyme leaves

1 bay leaf

1 tbsp. gr. allspice

2 cups vegetable stock

1 tbsp. fresh lemon juice

2 lbs. russet potatoes, peeled and diced

salt and freshly gr. black pepper

2 lbs. med. rutabagas, peeled and diced

3/4 cup quick cooking oatmeal

8 sprigs watercress

 

Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring

occasionally, until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently simmer haggis until lentils

are soft but not mushy, about 45 mins.

 

Meanwhile put potatoes and rutabagas in 2 separate medium pots of cold water

and bring to a boil. Reduce heat and boil until they are tender, about 20

minutes. Drain and return both to their pots.

Coarsely mash potatoes with 5 tbsp. butter and season to taste with salt and

pepper.

Coarsely mash rutabagas with 3 tbsp. butter and season with salt and pepper

to taste.

 

Put oatmeal into a large heavy skillet and toast over med. heat, stirring

frequently until golden brown, about 10 mins.

Remove bay leaf and discard from haggis and stir in about 1/4 cup of the

toasted oatmeal. Season mixture to taste with salt and pepper.

 

To serve, on each dinner plate make a line of potatoes then a line of haggis

and then a line of rutabagas. Very elegant in appearance and wonderful taste.

Sprinkle balance of toasted oats over haggis and garnish with watercress.

 

Serves 6 to 8

 

 

Shopping

Find Great Deals on Holiday Gifts at Shopping

 

[Guest guest]

wow what a coincidence, I just bought a rutabaga for the first time, it looks

like a big ol' turnip. Does it taste like a turnip?

 

hugs,

Chanda

-

purplepassion

Monday, December 12, 2005 5:31 PM

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

I mash my taters with veggie broth and that would work on the rutabagas too.

Wouldn't that work? We are a bunch of greats ones for doing the sub. thing in

here.

Donna

 

PuterWitch <puterwitch wrote:

<grabs heart and feels veins aching with all that butter,> LOL. I wonder if

I could sub out margarine?

 

hugs,

Chanda

-

isis

Monday, December 12, 2005 4:10 PM

Vegetarian Haggis with Neeps n' Tatties

 

 

I was happy to find a vegetarian version of this dish. Found it in

a cooking magazine but not sure of the name.

 

Vegetarian Haggis with Neeps n' Tatties

 

2 1/2 sticks of butter or margarine

2 med. yellow onions, peeled and diced

8 oz. brown lentils

2 tbsp. chopped fresh parsley

1 tsp. fresh thyme leaves

1 bay leaf

1 tbsp. gr. allspice

2 cups vegetable stock

1 tbsp. fresh lemon juice

2 lbs. russet potatoes, peeled and diced

salt and freshly gr. black pepper

2 lbs. med. rutabagas, peeled and diced

3/4 cup quick cooking oatmeal

8 sprigs watercress

 

Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring

occasionally, until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently simmer haggis until

lentils are soft but not mushy, about 45 mins.

 

Meanwhile put potatoes and rutabagas in 2 separate medium pots of cold

water and bring to a boil. Reduce heat and boil until they are tender, about 20

minutes. Drain and return both to their pots.

Coarsely mash potatoes with 5 tbsp. butter and season to taste with salt

and pepper.

Coarsely mash rutabagas with 3 tbsp. butter and season with salt and

pepper to taste.

 

Put oatmeal into a large heavy skillet and toast over med. heat, stirring

frequently until golden brown, about 10 mins.

Remove bay leaf and discard from haggis and stir in about 1/4 cup of the

toasted oatmeal. Season mixture to taste with salt and pepper.

 

To serve, on each dinner plate make a line of potatoes then a line of

haggis and then a line of rutabagas. Very elegant in appearance and wonderful

taste. Sprinkle balance of toasted oats over haggis and garnish with

watercress.

 

Serves 6 to 8

 

 

Shopping

Find Great Deals on Holiday Gifts at Shopping

 

[Guest guest]

Donna (Lady)

Yes, it would work.

I too will use either broth or low fat milk for potatoes. My wife is not

a vegetarian by any means, but she was trying to cut down on fats and

was cutting down in our meals. My coworker, Anne, told her of vegetable

both, and she did incorporate it into some of our recipes, specifically

the ones that called for fats.

I will now be chief chef around here, and I will try to cut down on fats

every chance I get.

I have seen first hand what fats can do to arteries, and accompanied

with cigarette smoking and mass amounts of caffeine it is deleterious to

anyone's health.

 

Ron

 

 

 

On Behalf Of purplepassion

Monday, December 12, 2005 5:31 PM

 

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

I mash my taters with veggie broth and that would work on the rutabagas

too. Wouldn't that work? We are a bunch of greats ones for doing the

sub. thing in here.

Donna

 

PuterWitch <puterwitch wrote:

<grabs heart and feels veins aching with all that butter,> LOL. I

wonder if I could sub out margarine?

 

hugs,

Chanda

-

isis

Monday, December 12, 2005 4:10 PM

Vegetarian Haggis with Neeps n' Tatties

 

 

I was happy to find a vegetarian version of this dish. Found it in

a cooking magazine but not sure of the name.

 

Vegetarian Haggis with Neeps n' Tatties

 

2 1/2 sticks of butter or margarine

2 med. yellow onions, peeled and diced

8 oz. brown lentils

2 tbsp. chopped fresh parsley

1 tsp. fresh thyme leaves

1 bay leaf

1 tbsp. gr. allspice

2 cups vegetable stock

1 tbsp. fresh lemon juice

2 lbs. russet potatoes, peeled and diced

salt and freshly gr. black pepper

2 lbs. med. rutabagas, peeled and diced

3/4 cup quick cooking oatmeal

8 sprigs watercress

 

Melt 3 tbsp. butter in a med. pot, add onions and cook, stirring

occasionally, until soft about 8 mins. Add 9 tbsp. 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 med. high heat and reduce heat to med. Gently simmer

haggis until lentils are soft but not mushy, about 45 mins.

 

Meanwhile put potatoes and rutabagas in 2 separate medium pots of

cold water and bring to a boil. Reduce heat and boil until they are

tender, about 20 minutes. Drain and return both to their pots.

Coarsely mash potatoes with 5 tbsp. butter and season to taste with

salt and pepper.

Coarsely mash rutabagas with 3 tbsp. butter and season with salt and

pepper to taste.

 

Put oatmeal into a large heavy skillet and toast over med. heat,

stirring

frequently until golden brown, about 10 mins.

Remove bay leaf and discard from haggis and stir in about 1/4 cup of

the toasted oatmeal. Season mixture to taste with salt and pepper.

 

To serve, on each dinner plate make a line of potatoes then a line

of haggis and then a line of rutabagas. Very elegant in appearance and

wonderful taste. Sprinkle balance of toasted oats over haggis and

garnish with watercress.

 

Serves 6 to 8

 

 

Shopping

Find Great Deals on Holiday Gifts at Shopping

 

[Guest guest]

Chanda(Goddess)

Keep up that way of thinking. Butter can always be substituted says

Anne, and she is a fabulous cook. Too bad she is twenty years older than

I, and is married with a family ;laughs:

 

Ron

 

 

 

On Behalf Of PuterWitch

Monday, December 12, 2005 4:24 PM

 

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

<grabs heart and feels veins aching with all that butter,> LOL. I wonder

if I could sub out margarine?

 

hugs,

Chanda

[Guest guest]

> I will now be chief chef around here, and I will try to cut down on

> fats every chance I get.

 

Ron - for some great ideas on how to do this, check some of these

books/authors out of the library:

 

Dr. Gabe Mirkin's Good Food Book by Gabe Mirkin MD

Everyday Cooking with Dr. Dean Ornish by Dean Ornish MD

The McDougall Program by John McDougall MD

Conscious Cuisine by Cary Neff

 

The last is not vegetarian, but certainly worth the perusal for

fabulous reduce-the-fat ideas. For example, he makes salad dressing

with thickened broth instead of oil...he's head chef at he spa at

Miraval resort, which I think is pretty famous.

 

Anyway, enjoy the cooking, and enjoy the baby!! Glad you were able to

find a nanny so quickly and I'll keep you all in my prayers.

 

*hugs*

Amy

[Guest guest]

LOL! that is funny Ron.

yeah I try to cut down on fats. just to think I used to make all my veggie and

smother them in butter. Now I use olive oil etc.

Once I started eating this way I now don't want all the fat.

I cringe when I think of how I used to eat. I am not even going to elaborate on

it, but my diet was soooooo fatty. I was never really overweight from it, as I

have a very quick metabolism, well, I did before the hysterectomy, so it never

made me fat, so I saw nothing wrong with it. Now I can feel how healthy I am

eating, and it feels great.

 

hugs,

Chanda

PS. How is it going with the nanny search? Did you wind up hiring the

vegetarian?

-

Ronald Hess

Monday, December 12, 2005 6:07 PM

RE: Vegetarian Haggis with Neeps n' Tatties

 

 

Chanda(Goddess)

Keep up that way of thinking. Butter can always be substituted says

Anne, and she is a fabulous cook. Too bad she is twenty years older than

I, and is married with a family ;laughs:

 

Ron

 

On Behalf Of PuterWitch

Monday, December 12, 2005 4:24 PM

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

<grabs heart and feels veins aching with all that butter,> LOL. I wonder

if I could sub out margarine?

 

hugs,

Chanda

 

 

 

 

 

 

[Guest guest]

Hello Amy (Honey Bee)

Thank you so much! I will get Dr. Dean Ornish's book. I wasn't aware of

this book.

 

Ron

 

 

 

On Behalf Of Amy

Monday, December 12, 2005 7:02 PM

 

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

> I will now be chief chef around here, and I will try to cut down on

> fats every chance I get.

 

Ron - for some great ideas on how to do this, check some of these

books/authors out of the library:

 

Dr. Gabe Mirkin's Good Food Book by Gabe Mirkin MD

Everyday Cooking with Dr. Dean Ornish by Dean Ornish MD

The McDougall Program by John McDougall MD

Conscious Cuisine by Cary Neff

 

T

[Guest guest]

> Hello Amy (Honey Bee)

 

I thought Melissa was honeybee, and Amy was beloved. Least, that;s

what I was told since I was small!

 

> Thank you so much! I will get Dr. Dean Ornish's book. I wasn't aware

> of this book.

 

He has another book, Dr. Dean Ornish's Program for Reversing Heart

Disease, but it's got only a few recipes. It's an outline for some of

the programs he has running in hospitals around the country, for

people without access to one. Anyway, the recipes are pretty good.

[Guest guest]

Hello Beloved,

I am embarrassed. Yes, you are correct. You see, I have literally over a

thousand names in the database which is my brain, and I slipped. So

sorry my dear. :smiles:

I am well aware of the reversing heart disease book as it was a required

read for me in med school.

I will be getting the other book that you recommended very soon.

 

Ron

 

 

 

On Behalf Of Amy

Saturday, December 17, 2005 1:18 PM

 

Re: Vegetarian Haggis with Neeps n' Tatties

 

 

> Hello Amy (Honey Bee)

 

I thought Melissa was honeybee, and Amy was beloved. Least, that;s

what I was told since I was small!

 

> Thank you so much! I will get Dr. Dean Ornish's book. I wasn't aware

> of this book.

 

He has another book, Dr. Dean Ornish's Program for Reversing Heart

Disease, but it's got only a few recipes. It's an outline for some of

the programs he has running in hospitals around the country, for

people without access to one. Anyway, the recipes are pretty good.

 

 

 

 

 

 

 

 

[Guest guest]

, " Ronald Hess "

<ronhess0760@c...> wrote:

>

> Hello Beloved,

> I am embarrassed. Yes, you are correct. You see, I have literally

> over a thousand names in the database which is my brain, and I

> slipped. So sorry my dear. :smiles:

 

No biggie! :-) I just was curious! But that's amazing you just pull

them out of your memory - I was sure you looked them up somewhere,

since there are so many!

 

 

> I am well aware of the reversing heart disease book as it was a

> required read for me in med school.

 

Oh, that's cool to know!

 

> I will be getting the other book that you recommended very soon.

 

Enjoy!