The Broon's Clapshot

The Broon's Clapshot is a modern Scottish recipe for a classic Burns night supper accompaniment of potatoes cooked with swedes that are mashed with butter and blended with fried onions and chopped chives before serving. The full recipe is presented here and I hope you enjoy this classic Scottish version of: The Broon's Clapshot.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Scottish Recipes

Here is a variant on the traditional Scottish clapshot from Glasgow that is typically served at a Burns Night supper. The difference here is that the mashed potatoes and swedes are blended with fried onions and chopped chives.

Ingredients:

500g floury potatoes, peeled and chopped
500g swede (neeps), peeled and chopped
1 medium onion, chopped
2 tbsp chives, chopped
100g butter

Method:

Bring a pan of lightly-salted water to a boil, add the potato and swede pieces and boil for about 35 minutes, or until cooked through and tender.

In the meantime, gently fry the onion in 30g of the butter until softened but not coloured (about 5 minutes).

Drain the potatoes and swedes, return to the pan and mash together along with the remaining butter (do not mash until smooth, you want some texture to this dish).

Mix in the fried onions, then mix in the chives.

Season to taste with salt and black pepper and serve to accompany haggis. Alternatively, serve as a starter with oatcakes.

Find more classic Burns Night recipes here.