Best 4 Scottish Clapshot Recipes
Scottish clapshot is a delightful dish that has been enjoyed in Scotland for centuries. Made with simple and hearty ingredients, this dish is a testament to the resourcefulness and ingenuity of Scottish cuisine. Typically prepared with mashed potatoes, swede or turnip, and onions, clapshot is a versatile dish that can be enhanced with various additions and seasonings. Whether you prefer a classic, traditional recipe or something with a modern twist, there are numerous ways to create a delicious and satisfying Scottish clapshot.
Let's cook with our recipes!
CLAPSHOT
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
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
TRADITIONAL SCOTTISH CLAPSHOT
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
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
SCOTTISH CLAPSHOT
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
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
CLAPSHOT
Perfect accompaniment to haggis, lamb chops, venison or a rich lamb stew.
Provided by Skyeman68
Time 2h
Yield Serves 4
Number Of Ingredients 7
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
Tips:
- Choose the right potatoes: Waxy potatoes, such as Maris Piper or King Edward, are best for clapshot as they hold their shape well during cooking.
- Use good quality butter: Butter adds a rich, creamy flavor to clapshot. Use unsalted butter so you can control the amount of salt in the dish.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender but still retain a slight bite.
- Season well: Clapshot should be well-seasoned with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or nutmeg, to taste.
- Serve hot: Clapshot is best served hot, immediately after it is cooked.
Conclusion:
Clapshot is a simple but delicious dish that is perfect for a cold winter's day. It is also a great way to use up leftover vegetables. The combination of potatoes, cabbage, and onions is hearty and satisfying, and the butter and cream add a touch of richness. Clapshot can be served as a main course or a side dish. It is also a popular ingredient in Scotch broth.
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