Best 2 Clapshot Potatoes Carrots Rutabaga Recipes
Clapshot is a traditional Scottish dish made with mashed potatoes, carrots, and rutabaga. It is a hearty and flavorful dish that is perfect for a cold winter day. Clapshot can be made with a variety of different ingredients, including turnips, parsnips, and kale. It is also often served with a side of meat, such as sausage or ham.
In this article, we will share three delicious recipes for clapshot. The first recipe is a classic clapshot made with potatoes, carrots, and rutabaga. The second recipe is a vegan clapshot made with turnips, parsnips, and kale. The third recipe is a clapshot gratin made with potatoes, carrots, and rutabaga, topped with a cheesy breadcrumb crust.
All three of these recipes are easy to make and can be tailored to your own taste. So whether you are a traditionalist or a vegan, or just looking for a new way to enjoy root vegetables, we have a clapshot recipe for you.
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.
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.
Tips:
- Choose the right vegetables: Use a combination of firm, starchy vegetables like potatoes, carrots, and rutabagas. Other root vegetables like turnips or parsnips can also be used.
- Cut the vegetables evenly: This will ensure they cook evenly. Aim for 1-inch cubes or slices.
- Cook the vegetables until tender: This may take 15-20 minutes. You can check by piercing them with a fork. They should be soft but not mushy.
- Drain the vegetables well: This will help prevent the clapshot from becoming watery.
- Use a good quality butter: This will add flavor and richness to the dish.
- Season to taste: Add salt, pepper, and other seasonings to your liking.
- Serve immediately: Clapshot is best served hot and fresh.
Conclusion:
Clapshot is a hearty and flavorful dish that is perfect for a cold winter day. It is a great way to use up leftover vegetables and is also a budget-friendly meal. The combination of potatoes, carrots, and rutabagas creates a delicious and nutritious dish that is sure to please everyone at the table. So next time you are looking for a comforting and easy-to-make meal, give clapshot a try.
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