A traditional Orkney clapshot
Serve hot with oatcakes or haggis.
500g floury potatoes, peeled
500g yellow turnip, peeled and cubed
2 tablespoons chopped fresh chives
salt and pepper to
1. Peel the potatoes and
turnip and place into a large pot and then cover with water. Put over high
heat, bring to the boil, turn heat down and cook until soft.
heat 2 - 3 tbsp. the butter in a small frying pan over medium high heat and fry
the onion until soft and translucent.
3. Drain the potato and turnip when
done, add the remaining butter and the sautéed onions. Mash till smooth
and then stir in the chopped chives
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