Clapshot Food

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

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

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.

CLAPSHOT

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

SCOTTISH CLAPSHOT

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.

BACON CLAPSHOT

Steps:

• Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
• Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.