Clapshot is a traditional Scottish recipe for a classic accompaniment of mashed potatoes and neeps (sweeds) creamed with butter and milk and flavoured with and nutmeg. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Clapshot.
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This is the classic Scottish clapshot (tatties with neeps) that derives from North-Eastern Scotland. Though the recipes says 'turnips' this is actually made with orange-fleshed swedes (which are called turnips in Scotland and the North of England.
Ingredients:
600g potatoes, peeled and quartered
300g turnips (swedes), peeled and cut into chunks
45g butter
60ml milk
1/4 tsp freshly-grated nutmeg (optional)
salt and freshly-ground black pepper, to taste
Method:
Add the vegetables to a large pan, cover with lightly-salted water and bring to a boil. Continue cooking until they are tender (about 20 minutes). Drain the vegetables in a colander then return to the pan and mash until smooth.
Add the butter and milk to the potatoes then mash in and beat until smooth and fluffy. Stir-in the crumbled bacon and season with salt and black pepper. This makes a perfect accompaniment to roast meats.
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