This dish from Orkney is similar to Northern Ireland’s champ and also similar to colcannon, which is found in southern Ireland and the Highlands of Scotland. Clapshot differs by having turnips – called swede in England, for short, neeps in Scotland – mixed with the potatoes instead of cabbage, spring onions or leeks. Because neeps and tatties are typical accompaniments to haggis, I suggest serving a dish of clapshot to ring the changes. It also makes a very comforting vegetarian dish (if you use butter, not dripping), served in warm bowls with thick oatcakes and a glass of cold milk or buttermilk.
650 grams (peeled weight) potatoes (peeled and cut up)
500 grams (peeled weight) turnips (peeled and cut up)
50 grams butter or dripping (if not for vegetarians)
1 - 2 tablespoons chopped chives
Method
Clapshot is a guest recipe by Sue Lawrence so we are not able to answer questions regarding this recipe
Put the vegetables in a pan of cold salted water, then cover and bring to the boil.
Simmer for 15 -20 minutes, depending on the size, until tender, then drain.
Return them to the pan, cover and shake the pan over a very low heat to dry them off completely. Remember, turnips are rather watery so unless you dry them off well the mixture will be sloppy.
Mash the vegetables with the butter or dripping, then add salt and pepper to taste and stir in the chives. Serve piping hot.
Try This Tip
When Potatoes Are Stored At Too Cold A Temperature
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