Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of rutabaga (neep) and 500 grams of potatoes (tatties), then boil them in salted water for 15-20 minutes until very tender.

2. 2

   Drain the cooked rutabaga and potatoes thoroughly, then mash them with 2 tablespoons of butter, 60 ml of milk or cream if desired, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth.

3. 3

   Slice a 400-gram block of tempeh into eight equal pieces approximately 1 cm thick, then season both sides of the slices with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat, then pan-sear the seasoned tempeh slices for 3-4 minutes per side until golden brown and crispy.

5. 5

   Remove the tempeh from the pan, then add 60 ml of Scottish whisky to deglaze the hot pan, stirring to scrape up any browned bits before adding 120 ml of vegetable broth, 2 tablespoons of heather honey, and 1 teaspoon of Dijon mustard.

6. 6

   Bring the glaze mixture to a simmer, cooking for 3-5 minutes until it has slightly thickened, then return the pan-seared tempeh slices to the pan.

7. 7

   Toss the tempeh slices gently in the warm whisky-heather glaze until they are evenly coated, ensuring each piece is thoroughly infused with the sauce.

8. 8

   Serve the glazed pan-seared tempeh immediately alongside generous portions of the mashed neeps and tatties, garnished with 1 teaspoon of fresh thyme if desired.