CLAPSHOT
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
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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