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
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