Clapshot (Potatoes, Carrots & Rutabaga) – a delicious recipe with white potato, carrot, butter, salt, pepper, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the rutabaga and cut it in thin slices.
2
Put it in a large pot with plenty of water and bring it to a boil.
3
Meanwhile, peel the carrots and cut them in thick slices.
4
When the rutabaga has been cooking for about 10 minutes, add the carrots.
5
Meanwhile, peel the potatoes, and cut them into large chunks.
6
When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
7
When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
8
These are delicious mashed somewhat coarsely and served as-is.
9
You can also puree them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.
245
kcal
Calories
11
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb white potato, 1 lb carrot, 1 lb rutabaga, 3 tablespoons butter, and more.
Yes, Clapshot (Potatoes, Carrots & Rutabaga) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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