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A traditional accompaniment to haggis on Burns Night - but a good vegetable for any occasion, including breakfast for the hungry.
It can be prepared well ahead of time and reheated.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
450gr/1 lb Potatoes, peeled and cut into 2.5cm/1 in chunks
450gr/1 lb Turnips, peeled and cut into 2.5cm/1 in chunks
125gr/6 fl oz Milk or ½ milk & ½ Single Cream
90gr/3 oz Butter
8 Spring Onions, trimmed, washed and chopped or 30gr/1 oz chopped Chives – or a mixture of both
Salt & freshly-ground Black Pepper
1. Put the turnips into a lightly-salted saucepan of water - adding enough water, and using a large enough pan to have room to add the potatoes later.
2. Bring the turnips to the boil and cook for 5 minutes, then add the potatoes.
3. Continue cooking until both are cooked.
4. Drain the vegetables, then return them to the pan, and mash them until they are lump free.
5. In a separate pan, heat the milk with a little salt & freshly-ground pepper - until it's very hot.
6. Add this too the vegetables and mix well in with half your chosen combination of spring onions/chives.
To serve - make a small well in top of each helping of Clapshot, then add a little butter and the remaining spring onions/chives to each.