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Nutrition Facts
Serving Size 1 (243g) Recipe makes 6 servings
Calories 177
Calories from Fat 55		(31%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 677mg		28%
Potassium 777mg		22%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 5.0g	20%
	Sugars 8.7g
Protein 3.2g		6%
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Tunes of Glory

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Clapshot (Potatoes, Carrots & Rutabaga)

Recipe #109372 | 50 min | 10 min prep

⁽⁵⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Jan 24, 2005

This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

SERVES 6 (change servings and units)

Ingredients

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
1 teaspoon salt
pepper
1 egg (optional)

Directions

1
Peel the rutabaga and cut it in thin slices.
2
Put it in a large pot with plenty of water and bring it to a boil.
3
Meanwhile, peel the carrots and cut them in thick slices.
4
When the rutabaga has been cooking for about 10 minutes, add the carrots.
5
Meanwhile, peel the potatoes, and cut them into large chunks.
6
When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
7
When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
8
These are delicious mashed somewhat coarsely and served as-is.
9
You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

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Featured Reviews for This Recipe

From: Sherri at the Beach

On Sep 1, 2009

Wasnt sure about this from reading it, but it was surprisingly good. The rutabaga gave a subtle sweetness to the mash, as did the carrots. A nice change from standard mash potatoes. A definate keeper.

0 people found this review helpful

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From: BecR

On Feb 27, 2009

We really loved the carrots in this clapshot! I also added a turnip plus a pinch each of ginger & nutmeg. Served with my Delectable Pan-Fried Chicken Livers With Apple, Onion, and Sage and it was a delicious & healthy meal!! Thanks Jenny, will definitely make again!

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From: Brenda Tanner-Hebb

On Mar 20, 2006

I grew up on this for my family this is comfort food. The only difference is we fry it with onions. Perfect on a cold winter night and goes great with any meat you may be serving. You can also use leftovers to make this, you don't have to make freash veggies.

2 people found this review helpful

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From: Latchy

On Jun 1, 2005

This has to be my favourite mash, have been making it for years. I used a swede and also added a parsnip. Mashed it with the butter and for some reason I like white pepper in this mash and that is what I used. Didn't put the egg in, like it rustic.

2 people found this review helpful

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Read all 5 reviews