Clapshot

Clapshot is a traditional Scottish dish that originates from the Orkney islands. The dish is a combination of mashed potatoes and swede turnips, also known as neeps, mixed together with butter, salt, and pepper. Often, chives or other herbs are added for additional flavor. Clapshot is typically served as a side dish with haggis, but it can also accompany other meats.

History

The exact origins of Clapshot are unknown, but it is believed to have been a staple in the diet of the Orkney islanders for centuries. The dish's simplicity and the availability of its ingredients made it a popular choice among the island's inhabitants. The use of swede turnips, in particular, is a common feature in traditional Scottish cuisine.

Preparation

To prepare Clapshot, potatoes and swede turnips are first boiled until they are soft. They are then drained and mashed together. Butter, salt, and pepper are added to the mixture to taste. Chives or other herbs can also be added at this stage. The dish is then served hot, often as a side dish to haggis or other meats.

Variations

While the basic recipe for Clapshot remains the same, there are several variations of the dish. Some recipes call for the addition of onions, which are fried until they are caramelized and then mixed into the mash. Others suggest adding mustard or horseradish for a bit of heat. In some parts of Scotland, Clapshot is made with carrots instead of, or in addition to, swede turnips.

See also

• Scottish cuisine
• Haggis
• Neeps and tatties

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