Zutaten für Clapshot An Orcadian Potato And Yellow Turnip Swede Rutabaga
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Zubereitung von Clapshot An Orcadian Potato And Yellow Turnip Swede Rutabaga
- Peel 1 kg potatoes and 500g swede (rutabaga).
- Cut potatoes and swede into roughly 2cm cubes.
- Place the cubed potatoes and swede in a large, deep pan with 1 medium onion, roughly chopped.
- Add about 1 litre of boiling water to cover the vegetables completely. Bring to a gentle simmer, uncovered, for 20-25 minutes, or until the vegetables are easily pierced with a fork.
- Carefully drain off the excess cooking liquid, reserving about 100ml if desired for adjusting consistency later.
- Return the cooked vegetables to the pan. Mash thoroughly using a potato masher or electric mixer. Gradually add 50g butter, 100ml milk (or more as needed), and 2 tablespoons chopped fresh chives, until you reach your desired creamy consistency. If the mash is too thick, add some of the reserved cooking liquid.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately. Enjoy Clapshot as a hearty vegetarian main course with a sharp cheddar cheese, or as a delicious side dish alongside your favourite stew or roasted meat.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
0g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Breakfast Lunch Main Dish Side Dishes Eggs Dairy Potatoes Vegetables Easy European Beginner Cook Potluck Diabetic Dinner Party Heirloom Historical Holiday Event Low Fat Vegetarian Scottish Stove Top Dietary Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Healthy 2 Free Of Something Low In Something To Go Equipment
