Originating in Orkney, Clapshot is a traditional Scottish dish that is often served with haggis, oatcakes, mince, sausages or cold meat. It is a combination of rutabagas and potatoes (“neeps and tatties”) and is often garnished with chives. This version also includes carrots.
Shared by Jenny Sanders on the Food.com web-site, she tells us that this recipe assembles quickly and the flavors blend very well together.
Ready in: 50 minutes
1 pound White Potatoes (3 medium)
1 pound Carrots (6-8 medium, or 4 very large–3-3 1/2 cups, sliced and peeled)
1 pound Rutabagas (2 2/3 cups)
3 Tablespoons Butter
1 teaspoon Salt
Diced chives for garnish (optional)
1 Egg (optional)
1. Peel the rutabaga and cut it in thin slices.
2. Put it in a large pot with plenty of water and bring to a boil.
3. Meanwhile, peel the carrots and cut them into 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. Garnish with diced chives.
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. Bake until lightly toasted on top.
Optional suggestions from other cooks: Just before serving, sprinkle with garlic powder to taste. Or add Parmesan cheese or grated Cheddar cheese to the cooked vegetables and blend in while mashing with the butter, salt and pepper.