Best 2 Clapshot Potatoes Carrots Rutabaga Recipes
Clapshot is a traditional Scottish dish made with equal parts cooked and mashed potatoes, carrots, and rutabagas. It is typically seasoned with salt, pepper, and butter. The origin of the name "clapshot" is uncertain, but it is thought to be derived from the Scots word "clap", meaning to press or thump, referring to the process of mashing the vegetables together. Clapshot is a simple but hearty dish that is often served with mashed neeps (turnips) and tatties (potatoes). It can also be served as a side dish with meat or fish.
Here are our top 2 tried and tested recipes!
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
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
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.
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
Steps:
- 1 Peel the rutabaga and cut it in thin slices. 2 Put it in a large pot with plenty of water and bring it to a boil. 3 Meanwhile, peel the carrots and cut them in thick slices. 4 When the rutabaga has been cooking for about 10 minutes, add the carrots. 5 Meanwhile, peel the potatoes, and cut them into large chunks. 6 When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. 7 When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. 8 These are delicious mashed somewhat coarsely and served as-is. 9 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.
Tips:
- For the best results, use fresh, firm vegetables. Rutabagas and carrots should be about the same size so they cook evenly.
- If you don't have a steamer, you can boil the vegetables in a pot of salted water for about 15 minutes, or until tender.
- If you want a crispy topping, broil the clapshot for a few minutes before serving.
- Serve clapshot with your favorite accompaniments, such as gravy, butter, or sautéed onions.
Conclusion:
Clapshot is a hearty and flavorful dish that is perfect for a cold winter day. It is packed with nutrients and can be easily customized to your liking. Whether you are looking for a traditional Scottish dish or a new way to enjoy your vegetables, clapshot is a great option.
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