Clapshot Potatoes Carrots Rutabaga Recipes

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

CLAPSHOT

Steps:

• 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.
• 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.

CLAPSHOT (AN ORCADIAN POTATO AND YELLOW TURNIP/ SWEDE/ RUTABAGA

Steps:

• Peel the potatoes and turnip.
• Cut both into roughly the same size pieces.
• Put into a deep pan with the onion.
• Add boiling water to cover and simmer gently until the ingredients are just soft.
• Drain off the cooking liquid.
• Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.
• Season well with salt and pepper.
• Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.
• (We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast).