Clapshot

Clapshot

15 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Grant
Recipe by  Grant

“This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.

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Reviews (15)

Rate This Recipe
Donna B
19

Donna B

I like this, but my husband thought it was bland. I was afraid he would, so I boiled the veggies in diluted chicken stock for a little extra flavor, but I guess it wasn't enough. I will make it again, though I'll have to find a way to spice it up for him I guess. I thought it was a good variation of regular old mashed potatoes.

TJ & Doc
15

TJ & Doc

A very nice combo of turnip and potatoes. I'm not a turnip fan, but this was pretty good. Even my father, who never eats turnip, had a small second helping! Thanks for the recipe - next time I'll try adding the crumbled bacon

kristin
15

kristin

I made this for my husband who is of Scottish heritage, and he loved it! It was delicious and a nice way to spruce up plain old mashed potatoes. I did add crumbled bacon as suggested in another recipe, but it would be delicious without. A definite keeper!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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