Best 7 Clapshot Recipes
Clapshot, a traditional Scottish dish, is a delectable combination of mashed potatoes and swede (rutabaga) with a hint of onion. Often served as a comforting side dish or a vegetarian main course, clapshot is popular for its simple yet flavorful profile. This article presents a collection of clapshot recipes, each offering unique variations to suit diverse preferences. From the classic clapshot with its rustic charm to contemporary interpretations incorporating additional vegetables, herbs, and spices, this compilation promises a culinary journey that celebrates the versatility of this classic Scottish dish. Discover the art of creating clapshot with step-by-step instructions, helpful tips, and inspiring recipe ideas.
Check out the recipes below so you can choose the best recipe for yourself!
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.
Provided by Jenny Sanders
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
TATTIES & 'NEEPS OR CLAPSHOT
Make and share this Tatties & 'neeps or Clapshot recipe from Food.com.
Provided by Aroostook
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine equal amounts of cooked mashed potatoes and rhutabegas.
- Mix in half the butter.
- S& P to taste.
- Turn into a hot serving dish.
- Dot w/ more butter.
- Sprinkle w/ more pepper.
- Garnish w/ chives and serve.
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 (POTATOES, CARROTS & RUTABAGA)
Steps:
- 1 Peel the rutabaga and cut it in thin slices. 2 Put it in a large pot with plenty of water and bring it to a boil. 3 Meanwhile, peel the carrots and cut them in thick slices. 4 When the rutabaga has been cooking for about 10 minutes, add the carrots. 5 Meanwhile, peel the potatoes, and cut them into large chunks. 6 When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. 7 When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. 8 These are delicious mashed somewhat coarsely and served as-is. 9 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.
THE BROON'S CLAPSHOT FOR BURN'S NIGHT
Slightly different from other recipes posted here, this is one from Glasgow and goes well wi the Haggis! NOTE floury potatoes are needed here
Provided by lindseylcw
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes with the swede in lightly salted water until cooked through.
- gently fry the onions in 1 oz of the butter until soft but not browned.
- mash the potato and swede together with the remaining butter and add the fried onions.
- mix in the chives and salt and freshly ground black pepper to taste.
- Serve hot with Haggis or oatcakes.
BACON CLAPSHOT
A flavorful, slightly spiced potato dish from North/North East Scotland. Perfect with roast meats, or double up the helpings and serve as a tasty supper.
Provided by ShonaD
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 21.7 g, Cholesterol 41.8 mg, Fat 23.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 400.4 mg, Sugar 3.2 g
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
Tips:
- Choose the right neeps and potatoes: Use young, tender neeps and potatoes for the best flavor and texture. Look for neeps that are smooth and free of blemishes, and potatoes that are firm and starchy.
- Peel and dice the neeps and potatoes evenly: This will ensure that they cook evenly. If the pieces are too large, they will take longer to cook and may not be as tender.
- Don't overcrowd the pan: When frying the neeps and potatoes, make sure not to overcrowd the pan. This will prevent them from cooking evenly and may cause them to steam instead of fry.
- Season the neeps and potatoes well: Be generous with the salt and pepper when seasoning the neeps and potatoes. This will help to bring out their flavor.
- Use a good quality butter or oil: The type of fat you use to fry the neeps and potatoes will have a big impact on the flavor of the dish. Use a good quality butter or oil that has a high smoke point, such as clarified butter or grapeseed oil.
- Cook the neeps and potatoes until they are tender: The neeps and potatoes should be cooked until they are tender but still have a slight bite to them. If they are overcooked, they will become mushy.
- Serve the clapshot immediately: Clapshot is best served immediately after it is made. The neeps and potatoes will start to lose their flavor and texture if they are allowed to sit for too long.
Conclusion:
Clapshot is a simple but delicious dish that is perfect for a cold winter day. It is a great way to use up leftover neeps and potatoes, and it can be easily tailored to your own taste. Whether you like it plain or with a variety of additions, clapshot is sure to become a family favorite.
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