Skir­lie Mir­lie

NZ Lifestyle Block - - Diy Food -

This hearty recipe is tra­di­tion­ally served on St An­drew’s Day (Novem­ber 30th) in hon­our of the pa­tron saint of Scot­land. Skir­lie Mir­lie can be made with parsnips, car­rots, turnips, swedes and pota­toes – any com­bi­na­tion of the five will do – and you can cook it from scratch or use left­overs. It’s res­ur­rec­tion, as me mum used to call it. I guess it’s just a more in­ter­est­ing form of mashed pota­toes but one that goes down a treat with a thick hearty stew or a meat meal with lots of gravy. METHOD Cook veg­eta­bles, drain well and mash. Stir in but­ter or ba­con drip­pings, hot milk, salt and pep­per un­til you have a smooth creamy tex­ture. Add more milk if you need to. Spoon into a heated serv­ing dish and gar­nish with chopped chives or pars­ley. METHOD Cook shred­ded cab­bage or kale in salted boil­ing wa­ter for 5 min­utes and drain. Mix all veg­eta­bles to­gether, sea­son with salt and white pep­per and place in a well but­tered oven­proof dish. Cover with cheese. Bake at 200°C for 25-30 min­utes un­til golden brown. Serves 4-6.

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