Scottish Clapshot Recipes

CLAPSHOT

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.

TRADITIONAL SCOTTISH CLAPSHOT

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

SCOTTISH CLAPSHOT

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.

CLAPSHOT

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