Clapshot Recipes

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TRADITIONAL SCOTTISH CLAPSHOT



Traditional Scottish Clapshot image

A super easy and tasty dish of mashed potatoes and turnip traditionally served with haggis but perfect with lots of other dishes too

Provided by Karon Grieve

Categories     Side vegetable dish

Time 30m

Number Of Ingredients 5

500 g potatoes
500 g turnip (swede (its the same thing))
2 tbsp butter
2 tbsp chives (finely chopped)
salt and pepper

Steps:

  • Peel and chop the potatoes and turnip into pieces about 1.5cm and place in a pan with enough water to cover, add salt and bring to the boiol cover and boil for about 20 minutes till tender,
  • Drain and mash the vegetables together in the pan, add the butter and most of the chives (reserve some to decorate the dish) and salt and pepper
  • Serve with extra chives and a knob of butter

Nutrition Facts : Calories 136 kcal, Carbohydrate 30 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 99 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CLAPSHOT



Clapshot image

Perfect accompaniment to haggis, lamb chops, venison or a rich lamb stew.

Provided by Skyeman68

Time 2h

Yield Serves 4

Number Of Ingredients 7

1 small turnip, roughly 500g
3 medium potatoes, roughly 500g such as Golden Wonder traditionally grown in Scotland)
1 medium brown onion (optional)
small bunch of chives (optional)
butter
salt and pepper
nutmeg (optional)

Steps:

  • Prepare the turnip by removing the outer skin, then cut it into small and even cubes
  • Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots.
  • Meanwhile peel and slice the onion as thin as possible, then fry them slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy
  • When the turnip and potato are soft, and they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water.
  • Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot. Add a generous knob of butter, a grating of nutmeg and grinding of black pepper
  • Stir half the onions through and save the rest for the top. Check for seasoning and serve sprinkled with the remaining onions and chives

BACON CLAPSHOT



Bacon Clapshot image

A flavorful, slightly spiced potato dish from North/North East Scotland. Perfect with roast meats, or double up the helpings and serve as a tasty supper.

Provided by ShonaD

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 6

Number Of Ingredients 7

1 ⅓ pounds potato, peeled and quartered
⅔ pound turnips, peeled and cut into chunks
3 tablespoons butter
¼ cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste

Steps:

  • Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
  • Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 21.7 g, Cholesterol 41.8 mg, Fat 23.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 400.4 mg, Sugar 3.2 g

CLAPSHOT



Clapshot image

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Provided by Grant

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

1 pound baking potatoes, peeled and cubed
¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream

Steps:

  • Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
  • Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 g

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)



Clapshot (Potatoes, Carrots & Rutabaga) image

This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

Provided by Jenny Sanders

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
1 teaspoon salt
pepper
1 egg (optional)

Steps:

  • Peel the rutabaga and cut it in thin slices.
  • Put it in a large pot with plenty of water and bring it to a boil.
  • Meanwhile, peel the carrots and cut them in thick slices.
  • When the rutabaga has been cooking for about 10 minutes, add the carrots.
  • Meanwhile, peel the potatoes, and cut them into large chunks.
  • When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
  • When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
  • These are delicious mashed somewhat coarsely and served as-is.
  • You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

SCOTTISH CLAPSHOT



Scottish Clapshot image

Great sidedish to serve with any good Scottish meal. I found this tasty recipe in a cookbook by Sue Lawrence.

Provided by Happy Hippie

Categories     Collard Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb potato, Peeled And Chopped
1 lb turnip, Peeled And Chopped
2 ounces butter
1 tablespoon chives, Snipped
salt and pepper

Steps:

  • Place potatoes and turnips in cold water. Bring to boil and simmer for 20 minutes. Drain and mash with the butter.
  • Season with salt and pepper.
  • Serve spinkled with chives.

Nutrition Facts : Calories 221, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 164.5, Carbohydrate 27.2, Fiber 4.6, Sugar 5.2, Protein 3.5

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