Ellen Bales


This dish usually accompanies stews and other meat dishes and originated in the Orkneys. It is often served at a Burns Night supper.
Recipe: Traditional Scottish Cookery


☆☆☆☆☆ 0 votes

25 Min
Stove Top


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1 lb
potatoes, peeled and cut into chunks
1 lb
turnips, peeled and cut into chunks
2 Tbsp
beef drippings, butter or margarine
1 small
onion, chopped
salt and freshly ground pepper, to taste
1 Tbsp
snipped fresh chives
a knob of butter or margarine
1 sprig(s)
parsley to garnish

How to Make CLAPSHOT


  • 1In a large pot, boil the potatoes and turnips about 15 minutes or until tender; drain and return to the pot. Stir over a low heat until dry. Mash the vegetables together.
  • 2Melt the drippings, butter or margarine in a skillet and saute the chopped onion for about 3 minutes until soft but not browned.
  • 3Stir the onion into the vegetables and season to taste with salt and pepper. Stir in the chives. Stir in a knob of butter or margarine and garnish with parsley.
  • 4Serve as a side dish with any meat or fish.

Printable Recipe Card


Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: UK/Ireland

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