Clapshot: Mashed turnips and potatoes.
Clapshot is a traditional Scottish dish that combines the earthy flavors of turnips and potatoes, mashed together with butter, chives, and sometimes a hint of nutmeg. Originating from the Orkney Islands, this comforting side dish pairs well with haggis, sausages, or any type of roasted meat. The creamy texture and the blend of simple, rustic flavors make clapshot a satisfying addition to any hearty meal, especially during the colder months. It's an easy-to-make recipe and an excellent way to enjoy the produce of the season.
Experience the heartwarming flavors of Scotland with the Traditional Scottish Clapshot, a delightful mash of root vegetables with chives and butter. Perfect as a side dish to roasted meats or a standalone treat with crusty bread, this recipe brings the taste of the Scottish north right to your kitchen. Follow this authentic recipe from Backyard Chef, celebrated for its simplicity and earthy comfort.
Ingredients:
- 1 large swede (rutabaga), peeled and cubed
- 4 large potatoes, peeled and chopped
- A handful of fresh chives, finely chopped
- A knob of butter (to taste)
- Salt and black pepper (to taste)
- Optional: a splash of cream for extra richness
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment: Cutting board, knife, peeler, large pot, potato masher, colander
Servings: 4
Instructions:
1. Start by preparing your ingredients. Peel and cube the swede and peel and chop the potatoes into small chunks for faster boiling.
2. Place the swede and potatoes into a large pot and cover them with water. Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cook until both the swede and potatoes are tender and easily pierced with a fork, about 15-20 minutes.
3. While the vegetables are boiling, finely chop your fresh chives and set them aside in a small bowl.
4. After the vegetables are fully cooked, turn off the heat. Carefully drain the vegetables using a colander and return them to the pot.
5. Place the pot back on the stove on a low flame to dry out the remaining moisture from the vegetables. This extra step ensures a fluffier mash.
6. Once dried, turn off the heat. Add a generous knob of butter to the pot and mash the vegetables until they reach your desired consistency.
7. If desired, stir in a splash of cream for added richness. Season the mash with salt and pepper to taste.
8. Fold in the majority of the chopped chives, reserving some to garnish the top of the clapshot.
9. Transfer the clapshot to a serving dish, sprinkle with the remaining chives, and serve hot as a side to roast meats, haggis, or enjoy it on its own with a slice of crusty bread.
Cooking Tips:
- Traditionally, swede and potatoes were boiled separately. However, for efficiency and ease, you can cook them together in one pot.
- Adjust the quantity of butter and cream to suit your taste and dietary preferences.
Please enjoy this Traditional Scottish Clapshot recipe from Backyard Chef. Find more delicious recipes and cooking tips on their YouTube channel at https://www.youtube.com/@BackyardChef
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