1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (554g) Recipe makes 2 servings |
||
| Calories 585 | ||
| Calories from Fat 316 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.2g | 54% | |
| Saturated Fat 22.0g | 109% | |
| Monounsaturated Fat 9.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 305mg | 12% | |
| Potassium 1818mg | 51% | |
| Total Carbohydrate 63.8g | 21% | |
| Dietary Fiber 11.5g | 46% | |
| Sugars 16.9g | ||
| Protein 8.3g | 16% | |
The Broon's Clapshot for Burn's Night
By: lindseylcw
Jan 14, 2008
Slightly different from other recipes posted here, this is one from Glasgow and goes well wi the Haggis! NOTE floury potatoes are needed here
SERVES 2 -4
Ingredients
- 1 lb potato, peeled and chopped for boiling
- 1 lb swede or rutabaga, peeled and chopped
- 1 medium onion, chopped
- 2 tablespoons chopped chives
- 3 ounces butter
Directions
1
Boil the potatoes with the swede in lightly salted water until cooked through.2
gently fry the onions in 1 oz of the butter until soft but not browned.3
mash the potato and swede together with the remaining butter and add the fried onions.4
mix in the chives and salt and freshly ground black pepper to taste.5
Serve hot with Haggis or oatcakes.
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Featured Reviews for This Recipe
From: French Tart
On Jan 28, 2008
Absolutely 100% real Scottish comfort food - made and devoured for our Burns Night Tribute Supper - thanks to you Linds! I only had frozen chives, and I added a small shallot for extra onion flavour......every thing else was made and added as posted. Thank Ma Broon next time you bump in to her - excellent Glasgow fare! Merci beaucoup encore! FT
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