CLAPSHOT

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This dish usually accompanies stews and other meat dishes and originated in the Orkneys. It is often served at a Burns Night supper. Recipe: Traditional Scottish Cookery Photo: eatanddrink.co.uk

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 8

1 pound(s) potatoes, peeled and cut into chunks
1 pound(s) turnips, peeled and cut into chunks
2 tablespoon(s) beef drippings, butter or margarine
1 small onion, chopped
- salt and freshly ground pepper, to taste
1 tablespoon(s) snipped fresh chives
- a knob of butter or margarine
1 sprig(s) parsley to garnish

Steps:

  • In a large pot, boil the potatoes and turnips about 15 minutes or until tender; drain and return to the pot. Stir over a low heat until dry. Mash the vegetables together.
  • Melt the drippings, butter or margarine in a skillet and saute the chopped onion for about 3 minutes until soft but not browned.
  • Stir the onion into the vegetables and season to taste with salt and pepper. Stir in the chives. Stir in a knob of butter or margarine and garnish with parsley.
  • Serve as a side dish with any meat or fish.

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