Clapshot (root mash)
Clapshot (root mash)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, clapshot (root mash). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Graeme Taylor shares his recipe for a classic Clapshot, a hearty Scottish dish of mashed swede and potato (or neeps and tatties). Serve alongside haggis, stews or roasted meats for a warming winter's meal. Clapshot, made with mashed potatoes, turnips, and carrots, is a very Scottish dish.

Clapshot (root mash) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Clapshot (root mash) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook clapshot (root mash) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Clapshot (root mash):
  1. Make ready 1.5 kg carrots peeled and sliced
  2. Take 2 medium swedes sliced
  3. Prepare 1 tbsp marmalade
  4. Get 2 x Large knob of butter
  5. Take Sprinkling of nut meg
  6. Prepare to taste Salt and pepper
  7. Take Chives large bunch chopped finely

Just gently warm in the oven once. This root vegetable mash is based on a traditional Scottish dish called, "Clapshot" you make it by mashing together, "neeps and tatties" (turnips and potatoes) along with carrots and chives and sometimes onions. 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.

Instructions to make Clapshot (root mash):
  1. Chop the carrots & dice the sweede
  2. While you are doing this heat a large pan with salt water, bring to the boil!
  3. I’m lucky enough to have a steamer, so I’ve placed mine in there, once your water is boiling add the veggies to it and simmer until soft with a knife. Usually 20 minutes! Drain.
  4. Add to a large bowl with a knob of butter.
  5. Marmalade, salt, pepper and nutmeg.
  6. Then mash, for this quantity I’m cheating using my mash adapter on my blender.
  7. Chop the chives.
  8. Add and stir.
  9. Sprinkle with chives and a knob of butter! Once cooled cover and freeze. Take out the day before needed to defrost!

Bacon Clapshot Creamy root vegetable salad Clapshot Creamy polenta. Bring a large saucepan of water to the boil. Mash the potato and swede and add the butter, chives and seasoning. Drain the boiled potatoes, swede and carrots and mash. Add the glazed onions and milk and mash till desired consistency.

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