Recipe: Traditional Scottish Cookery
1 lbpotatoes, peeled and cut into chunks
1 lbturnips, peeled and cut into chunks
2 Tbspbeef drippings, butter or margarine
1 smallonion, chopped
·salt and freshly ground pepper, to taste
1 Tbspsnipped fresh chives
·a knob of butter or margarine
1 sprig(s)parsley to garnish
How to Make CLAPSHOT
- In 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.
- Melt the drippings, butter or margarine in a skillet and saute the chopped onion for about 3 minutes until soft but not browned.
- Stir 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.
- Serve as a side dish with any meat or fish.