veg
( Orkney Isle's )
serves 4
500g / 1lb2oz Swede, ( yellow turnip ), peeled and diced
500g / 1lb2oz Floury potatoes, ( such as King Edward, Kerr's Pink or Golden
Wonder ) peeled and
quartered
25g / 1oz butter
salt & pepper
Burnt Onions
30ml / 2 tbsp Extra Virgin Olive Oil
1 onion, large and of a strong variety, ( English )
15ml / 1 tsp granulated sugar
To make the clapshot, put the swede into a pot, just cover with water, bring to a low boil, lower the heat and simmer for 10 minutes
Add the potatoes and simmer for about 15 more minutes until both are just cooked - do not overcook, drain thoughly
Carefully dry the swede and potatoes off over a low heat, then mash, with the butter. season to taste.
While the potatoe and swede are cooking, prepare the burnt onions. Heat the oil in a pan, add the onions. Cook slowly for about 20 minutes until crisp and golden brown. Sprinkle with the sugar and cook for another 5 minutes until the sugar carmelises and the onion darkens
To serve, put the clapshot in a serving bowl and top with the burnt onions