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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally. | 2. Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender. | 3. When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside. | 4. Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it). | 5. Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish. | 6. To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3 1/2	ounces	divided	565.5825	25.987	17.672	47.628
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
potato	3		peeled cut	-	-	-	-
oatmeal	2	ounces		215.4561	44.2479	6.407	2.7386
nutmeg				-	-	-	-
milk	7	fluid		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.