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Traditional Scottish Clapshot with Tatties & Neeps
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🍃 Jacqueline Meldrum
By 🍃 Jacqueline Meldrum

Traditional Scottish Clapshot with Tatties & Neeps

Instructions
Prep:10minCook:25min
An easy recipe for the traditional Scottish tatties & neeps dish called clapshot. Perfect to serve at a Burns Supper with haggis or Sunday Dinner with sausages, veg & gravy.
Updated at: Tue, 13 Aug 2024 18:23:49 GMT

Nutrition balance score

Good
Glycemic Index
82
High
Glycemic Load
23
High

Nutrition per serving

Calories183.7 kcal (9%)
Total Fat6.9 g (10%)
Carbs27.9 g (11%)
Sugars3.6 g (4%)
Protein3.6 g (7%)
Sodium133.2 mg (7%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
potatoes
3 / lbs and quartered, then steamed or boiled until, chopped into, Alternatively, you can microwave it, if, use
1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
450gturnip
peeled tender
1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
4 tablespoonsvegan butter
1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
1 handfulchives
1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
2 pinchessalt
1.5 kg potatoes (3 1/3 lbs floury potatoes), peeled and quartered, then steamed or boiled until tender 450g (1 lb) turnip (swede or rutabaga), peeled, chopped into large chunks and boiled or steamed until soft. Alternatively, you can microwave it whole (see notes). 4 tablespoons vegan butter (or your regular butter) 1 large handful of chives, finely chopped 2 generous pinches salt (more if you need to) 2 generous pinches white pepper (if you can, if not, use black pepper)
2 pincheswhite pepper
if you can not black pepper

Instructions

View on Tinned Tomatoes
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