On Clapshot
Okay. So clapshot is turnips mixed with potatoes and mashed. I add a LOT of garlic and onions to it. I cheat like hell and buy them frozen - you can in Scotland, actually. The one I like is actually ASDA brand (read: Asda is owned by Wal*Mart, so this is Scottish Wal*Mart)
What's really awesome about it is that it's made to be really really filling AND it's hard to burn yourself out on since there's so many different ways you can eat it - I'll elaborate.
The idea is that it's an alternative to eating bread with soup. You know: you make soup and you have some bread and butter with it. Here, you make the clapshot, you make soup. You take a spoon of soup over the clapshot. So see: if you vary the soup the clapshot will taste different every time.
the brand I buy is essentially fairly easy to reproduce fresh. I like it because it adds carrot to sweeten the Turnip. Unfortunately as we happen to be discussing a food that is very 'to tastes', the ingreedients will be a little shakey. You will need to adjust to your own preference.
Ingreedients:
- You take equal amounts of potato and turnip. I do about a half cup of potato and a half cup of turnip for one bowl of soup, plus one chopped carrot. The measurements on this will vary depending on how much you actually want to make.
- 1/2 a chopped onion
- 3 tbsp chopped chives
- 2 cloves garlic, crushed.
- butter, milk, pepper and salt added as desired
- A bowl of your favorite sort of soup. Personally, I have come to really appreciate cream of mushroom, vegetable-lentil and homemade chicken soup. Scotch Broth is also quite nice. I honestly have no problem with buying tinned soup either. Campbells doesn't exist over here but you get the idea.
Directions:
1. Boil turnips, potatoes and carrots for approximately 20-30 minutes or until you are able to slice each easily with a knife against the side of the pot.
2. Add onions, chives, garlic, salt, pepper, milk and butter and mash thouroughly.
3. Prepare or heat soup in a separate pot.
4. Place clapshot in one bowl, soup in another. Consume by picking up a half spoon of Clapshot and saturating it with soup.
What's really awesome about it is that it's made to be really really filling AND it's hard to burn yourself out on since there's so many different ways you can eat it - I'll elaborate.
The idea is that it's an alternative to eating bread with soup. You know: you make soup and you have some bread and butter with it. Here, you make the clapshot, you make soup. You take a spoon of soup over the clapshot. So see: if you vary the soup the clapshot will taste different every time.
the brand I buy is essentially fairly easy to reproduce fresh. I like it because it adds carrot to sweeten the Turnip. Unfortunately as we happen to be discussing a food that is very 'to tastes', the ingreedients will be a little shakey. You will need to adjust to your own preference.
Ingreedients:
- You take equal amounts of potato and turnip. I do about a half cup of potato and a half cup of turnip for one bowl of soup, plus one chopped carrot. The measurements on this will vary depending on how much you actually want to make.
- 1/2 a chopped onion
- 3 tbsp chopped chives
- 2 cloves garlic, crushed.
- butter, milk, pepper and salt added as desired
- A bowl of your favorite sort of soup. Personally, I have come to really appreciate cream of mushroom, vegetable-lentil and homemade chicken soup. Scotch Broth is also quite nice. I honestly have no problem with buying tinned soup either. Campbells doesn't exist over here but you get the idea.
Directions:
1. Boil turnips, potatoes and carrots for approximately 20-30 minutes or until you are able to slice each easily with a knife against the side of the pot.
2. Add onions, chives, garlic, salt, pepper, milk and butter and mash thouroughly.
3. Prepare or heat soup in a separate pot.
4. Place clapshot in one bowl, soup in another. Consume by picking up a half spoon of Clapshot and saturating it with soup.