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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

Unbalanced
Glycemic Index
85
High
Glycemic Load
34
High

Nutrition per serving

Calories258.6 kcal (13%)
Total Fat9.5 g (14%)
Carbs40.6 g (16%)
Sugars1.8 g (2%)
Protein3.5 g (7%)
Sodium87.7 mg (4%)
Fiber3.7 g (13%)
% 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)
1.5kgpotatoes
peeled and quartered, then steamed or boiled until tender 450g or rutabaga, peeled, chopped into large chun boiled or steamed until soft, you can microwa, or your regular butter ly chopped if, if you can, use black pepper
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)
1chives
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

Instructions

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