Clapshot RecipeOrigin: Scottish Period: Traditional |
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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 Scotalnd and the North of England. Ingredients:
600g potatoes, peeled and quartered 
Clapshot Preparation: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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