Advertisement
Clapshot and Burnt Onions
- Yield:
4
- Difficulty
Easy
Published 2003
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 - Sea salt
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe