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Nutrition Facts

Serving Size 1 (267g)

Recipe makes 4 servings

Calories 130
Calories from Fat 2 (1%)
Amount Per Serving %DV
Total Fat 0.2g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Potassium 736mg 21%
Total Carbohydrate 29.9g 9%
Dietary Fiber 4.9g 19%
Sugars 6.4g
Protein 3.6g 7%

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By: MizzNezz

Clapshot (An Orcadian Potato and Yellow Turnip/ Swede/ Rutabaga

Recipe #16835 | 45 min | 15 min prep | add private note
Mille®  ™

By: Mille® ™
Jan 6, 2002

While attending Edinburgh University years ago, I had a flatmate from the Orkney Islans. He cooked this stuff fairly often because it was dirt cheap to make. Now I cook it because most new dinner guests have never even heard of it, never mind eaten it.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Peel the potatoes and turnip.
  2. 2
    Cut both into roughly the same size pieces.
  3. 3
    Put into a deep pan with the onion.
  4. 4
    Add boiling water to cover and simmer gently until the ingredients are just soft.
  5. 5
    Drain off the cooking liquid.
  6. 6
    Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.
  7. 7
    Season well with salt and pepper.
  8. 8
    Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.
  9. 9
    (We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast).

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Featured Reviews for This Recipe

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From: SheCooksToConquer

On Nov 16, 2007

This was quite good, and very similar to a Shaker recipe I've made for years called "Alabaster." (If you use white pepper instead of black, the Clapshot is a creamy white color.) The only thing to watch out for is that turnips can hold a LOT of moisture and the dish can get a little too watery. But it was excellent! Thanks, Millie!

0 people found this review helpful

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    From: BecR

    On Oct 28, 2007

    "Super duper wonderful", says DH!lol Served the clapshot alongside meatloaf and it was a delectable combination. Used two rutabagas to four russet potatoes. Will cut the rutabagas pieces a bit smaller than the potatoes next time, to ensure more even cooking. Sprinkled with fresh snipped parsley---bravo! Will make this a regular at our house. Thank you so much for posting, Mille!

    0 people found this review helpful

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  • From: Deborah1

    On Feb 17, 2003

    Excellent. A very simple, tasty side dish. I didn't drain mine well enough, so I didn't have the consistency needed to fry the leftovers as was suggested(but they reheated well anyway). Oh well, I'm sure I'll get it right in the future, as I plan to make this often. Thanks for another winner!

    4 people found this review helpful

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  • From: kitina

    On Jan 13, 2003

    Made this last night and the kids couldn't tell there was turnip in their mashed potatoes!!!! I served it with pork chops and it was a big hit!!

    4 people found this review helpful

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  • Read all 8 reviews

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