Rosemary and Balsamic Scottish Haggis with Neeps and Tatties

Method

1. Preheat oven to 180°C (350°F).
2. Place haggis in a roasting tin and bake for 30 minutes.
3. In a pan, sauté onion, then add turnips and potatoes.
4. Cook until tender, add butter, and season.
5. Stir rosemary into the sauce during preparation, and drizzle balsamic glaze over neeps and tatties during preparation.
6. In a separate pan, melt butter, add flour, and cook for 1 minute. Stir in beef stock and simmer until thickened.
7. Serve haggis with neeps, tatties, and sauce.