Clapshot Roasties

Clapshot is a traditional dish from the Orkney Islands of Scotland, and versions of it abound in Ontario too now. Usually Clapshot is made with boiled and mashed potatoes, rutabaga, and carrots, and I love it that way, but it occurred to me to take the same ingredients and roast them instead. Yes! Very good. And since I let the vegetables cool overnight before roasting them, I figure much better for the blood sugar.

4 servings
1 hour 45 minutes - 20 minutes prep time

225 grams (1/2 pound) rutabaga
225 grams (1/2 pound) carrots
450 grams (1 pound) potatoes
2 to 3 tablespoons mild vegetable oil
salt & freshly ground black pepper to taste
freshly grated nutmeg to taste

Peel the rutabaga and cut it into fairly small dice. Peel and trim the carrots and cut them into similar dice. You can peel and cut the potatoes into just slightly larger dice now, or wait until after they have been cooked.

Put the rutabaga and carrots into a pot of water to cover. Add the potatoes now (they still should be covered with water) if they are whole or in larger chunks. (You should cut them into approximately 1 x 2" chunks if they are large; leave them if that is close to their natural size.)

Bring the vegetables to a boil and boil for 10 minutes. If you have cut the potatoes into dice already, don't add them until the others have cooked for 5 minutes.

Drain the partially cooked vegetables well. You can let them cool completely or finish cooking them now. If the potatoes are still in large pieces, they should be cut into dice slightly larger than the others.

Preheat the oven to 375°. Toss the vegetables with the oil in a 9" x 13" or similar shallow roasting (lasagne) pan. Season with the salt, pepper, and nutmeg and toss again. They should be just lightly coated in oil.

Roast at 375°F for 1 hour to 1 hour and 20 minutes, until the vegetables are cooked and looking a little browned around the edges. Serve at once.




Last year at this time I made Claypot Chicken - in the Romertopf. 

Posted in: Ontario Food