Clapshot and Burnt Onions

Name: Clapshot and Burnt Onions
Yield: Yield: 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon granulated sugar; 500 g (1 lb 2 oz) floury potatoes, washed and prepared as for Boiled Floury Potatoes (Golden Wonder, King Edward, Kerr’s Pinks); 25 g (1 oz) butter Ground black pepper; 2 tablespoons olive oil; 1 large Spanish onion, sliced thinly; 500 g (1 lb 2 oz) swede turnip, peeled and sliced roughly; Sea salt

Preparation info

Yield:
4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: Yellow, swede turnips are much hardier than the cultivated white turnip, and are at their best from August through to April. Late winter turnips will have much less water and more flavour. The outer layer of the smaller ones is less woody. They also have a milder flavour.

Ingredients

500 g (1 lb 2 oz) swede turnip, peeled and sliced roughly
Sea salt

Europe
United Kingdom
Side dish
Gluten-free
April
August
Winter
Vegetarian

Method

Serve With: meat, poultry or game or on its own with bannocks and cheese.

Making the Clapshot

Put the turnip into a pot of boiling water, add salt and simmer for about 10 minutes. Add the washed potatoes and bring back to the boil. Simmer until the potatoes are just cooked, checking frequently as floury potatoes burst and ‘go to soup’ very quickly.