I’m NATIVE AMERICAN and so we had meat and berries and nuts, with some seasonal veggies but never had a nip or a Swede until I was about 7, and my English father made them for me to try. Makes me want to run out to the store and buy some tomorrow to try your recipe. Who doesn’t love mash and butter and green onions? So good. This is the first video of yours I’ve watched and so will be returning to see what other culinary delights you may have in store for this Indian. Thanks!
Begs the question, how has fast food become common, when it cannot hold a candle to delicious food like this?? Rik, your channel is invaluable. Sure does inspire!!!!
Thank you very much. It's all down to convenience. Quick meals. There is a place for everything, but nothing beats good, fresh ingredients cooked properly. Best, Rik
You remind me of my Irish Granny and Grandma with your tatties and turnips. It’s a wonderful memory because they both slathered on the butter with every veg, naturally, and made their grandchildren smile with such delicious comfort food. Nothing beats the old recipes cooked like Grandma and Granny. Thanks for sharing and keep those recipes coming.
Do you know how long it takes to roast a rooter beggar? If folks didn't have to work 40+ a week just to keep a roof, maybe they could cook more? We could stop marketing meal kits and newfangled TV diners, rather than just calling young folks *lazy*
The beginnings of bubble and squeak, home cooking at its best making the most of cheaper ingredients while filling hungry tummies. Love mashed carrot and swede with loads of black pepper and butter.
You'll like Irish champ then. Poach lots of chopped scallions in a little milk while your potatoes are boiling. Stir it in once you've mashed them. LOTS of butter, pepper, salt, maybe some cream. YUM
Here in the USA, we call needs “rutabagas”, and this is one of my favorite ways of preparing them. Sometimes I swap turnips for the rutabaga and that is also delicious. And yes, that touch of nutmeg makes it really good!
I have Scottish, Irish and English blood running through my veins so I love to see different dishes than what I'm used to. I would eat this with some crusty bread for a main dish. Love it. Thank you.
My mum always made potatoes with turnips! I thought it was just to hide the fact we were being served veggies! No idea the dish had a real name! My mum was a MacNeil living in England but originally from Inverness, Cape Breton, Nova Scotia Canada! I still cook this to this day but here in Canada, Turnips, ( yellow flesh) are known also as rutabaga. 🇬🇧🇨🇦
My Mum used to make this a lot and also put on top of a pie. Don't know if it was a Shepherds Pie or a Cottage Pie, or what, but it was delish. She did the same things with any left over uncooked veggies at the end of the week, it might not have been a lot but we used to toast a slice of bread, put the 'topping' on the toast, sprinkle with cheese and back under the grill, scrumptious, just scrumptious. Nothing beats it!
What a delicious and simple recipe Rik...love how you normalise butter and seasoning....proper cooking, you just can't beat it! Thankyou for sharing with us today.
Grandpa once asked me to add a turnip to the taters for mashing. I of course did. It's a great way to make plain mashed taters into something truly delightful. I'd never heard of that till Grandpa requested it. This clapshot recipe is one Grandpa would have loved. I'll try it! Thanks for sharing!
Thinking back on family history . . . Grandpa's mom and dad were pure Swedish. Maybe that's where he knew about mixing root veg for a delicious mash. Cheers
I've had spuds mashed with turnip done like this all my life, without the chives - and I'm (North-east) English. I call it turnip, because when I was a lad growing up, we had turnips (with the dark red skin and yellow flesh) and white (or 'milky') turnips, that had the crimson skin and white, peppery flesh. Turnips were for winter (best after the first frost) and milkies were for summer - not mashed, but served cubed with whole new potatoes. None of this 'Swede' stuff in those days. We wouldn't have known what a swede was, in terms of vegetables. We only found out that some people called turnips 'swedes' when cookery programmes started to mention them on telly in the 1970s and 'Southern ways' caught on. Clapshot? I never heard of it until a few years ago and I found out that's what I'd been eating all my life was called in Scotland. I normally cook my spuds and turnip in the same pan, but one good reason for cooking them in separate pans is that sometimes the turnips have been grown in soil short on some of the nutrients they need, and they come out like wood in texture, harder to chop and they take an age to boil to tenderness. If you waited for them to do that with the spuds, the spuds can turn to soup while the turnip cooks. If I'm chopping a turnip, and it's hard to cut, it goes on to boil, either in the pan to which spuds will be added later, or in a separate pan, 10 minutes or more before the spuds go on to cook. That way, they're both ready at the same time.
Just subscribed on the strength of your personality my mouth is watering at this recipe.Oddly enough I have all of the ingredients and so I am going to make it tomorrow and serve it with lamb chops.Thank you God bless x
Mmmmm….Hungry, now, for sure 😋. American 🇺🇸 here …. Many years ago I had a dear friend who had a Scottish father & a German mother. Her dad made the very dish you just did & everyone loved it. For whatever reason, her German mom decided to add drained sauerkraut to it one time. Might sound awful,but I can’t begin to tell you how good that ended up being. I still make it that way to this day. And, my friend made this with the sauerkraut added in if she had an upset stomach😛….and swore it cured the nausea! I know adding cooked cabbage to plain mashed potatoes turns it into Colcannon (my Irish heritage blessed me with that combo), which I love as well🍀. Just subscribed to your channel since this dish popped up on my screen.
It’s great formed into rissole shapes. Put into the fridge overnight. Then fry in hot dripping or lard. Flipping and getting a nice crust on both sides.
My granny came from the Kingdom of Fife and called this recipe, with or without the chives, Bashed Neeps. I now live in France and still make it regularly By the way. We've always dried any waste veg skins and use them for gravy flavouring. Stores well and saves having to buy vegetable stock cubes.
Or rumbledethumps, as we call it in Scotland. Some people put onion in -- I tend to do potato, cabbage and onion, but may add neeps next time I do that. You can basically combine these any way you like, with whatever is to hand. I had better get me a rutabaga, as we call them in Canada where I now live.
It's funny how two vegetables that are latecomers to the Scottish food scene in the mid to late 1700s, have such an outsized 'tradition'. In my collection of Scottish cookbooks from the 1700s, both of these vegetables are looked down upon, and the potato was called the Devil's work that would turn you mad, immoral, or into a Witch. But by the early 1800s both were used extensively with recipes converted from using the 'true turnip' to using the Swede or neep... so for many pre 1790s Scottish recipes the 'true turnip' is the traditional veg to use.
Wow! Glen what a pleasure to have you on here. I've watched your channel for years before all this work on here. Loved the KFC. Actually the traditional cook book is right up my street. Much love to Canada, you and your wife. Thank you. Best, Rik
I was hoping you would see, Liz. I have a question- Now do you call a Turnip and swede and a swede a turnip in Scotland. I had a very nice comment a bit ago saying that. The yellow orange flesh (what we would know as a swede) Is the Turnip in Scotland. Sorry if it all sounds confusing but after all these years I'm learning every day! Best, Rik
Well I learn everyday - I wonder why the names switched, that would be an interesting one to find out. Thank you very much indeed. Best, Rik@@lizhannah8412
@@BackyardChef growing up with a Scottish dad and English mum in England I still can't work out what to call these. It was a frequent cause of bickering
Hi Rik, Nice again, with a traditional Scottish dish. My granny used to boil potatoes and turnips separately, because she said, the turnips take longer. Thanks again. 👍👍👍
Haven't had this combination yet, but looks like a marriage made in Food Heaven. Don't know why I never thought of combining these vegetables together since they compliment each other so well. My taste buds are yelling at me to cook this ASAP with some fried eggs! Thank you Rik for another excellent Food Lesson.
Wow! I never expected rotmos on anyone's channel - clapshot to you. I had it most weeks right through my childhood in Sweden and 60 years on, I still cook it here in the UK. I always keep a few servings in the freezer. My mother made it with potatoes, swede and carrot, but I just use carrot and swede. Thanks, Rik!🌷
What I Love about your recipes is They are Proper Grub Rik and this is no exception. It may have gone all around The World, it's also coming to a Kitchen in Liverpool, one day this week. Cheers 👍
Wow, thank you! Yes lets stick to real grub. When I make say - parsnip and pear soup it still looks like a real homely soup. I've made all the fancy stuff (that does not fill you up) I like to take away the nonsense we had drummed down our throats and take it back to the home kitchen, where many can enjoy and not just the few. Thank you very much. Best, Rik
@@BackyardChef You're welcome mate. This is Food to feed Family's and hard working folk who are doing it on a very limited Budget. They had to be imaginative when it came to basic ingredients and they did it very well 🙏🙏
My mother in law was from Inverness. She couldn't cook either. Lol. Im just kidding. My family is from Groningen province and Ostergotland, Sweden. I grew up eating the same kind of Northern European grubb but Im delighted to see some of your regional dishes that you do so well. Love your channel.
If you have problems with your hands and the turnip is a bit tougher to cut up. Then make holes in it with a fork and stick it in the microwave for a few minutes this softens the skin and outer layers then proceed as above.
Hi Rik, we used to save the cooking water and use in gravy, supposedly was good to help keep arthritis at bay. So pleased you suggest mash on bread, I was accused of being uncouth when I done this, love a mash sandwich. I’m glad I’m not the only one.
I'm with you. I've even been called uncouth. Ha ha ha. All I can say, we all have choices what to eat, how to cook. Glad we are not all the same. That's why we enjoy. Keep eating the mash with the bread. Best, Rik
When my father was working his way through school in the steel mill (Pittsburgh, Pennsylvania, USA), everyone had their day before payday lunch, the last bit of food in the kitchen before they had money to buy some more. He said the "Americans", meaning the descendants of the British, always had mashed potato sandwiches.
I make this now and again but I look forward to trying it with the chives. I boil and mash in seperate pots as It's easier to dry the swede out ie squash with plate in the strainer . I add butter and cream or cream cheese( if ive got some)This is a delicious dish ,in fact I made it at Christmas when swede was on special offer. I bought 6 and froze some for later. I believe they call this recipe ,without chives is called Punchnip in Wales. Thank-you ❤
Gotta tell you, I made this yesterday and had it with southern slow-cooked green beans. Extra scallions in the clapshot, and extra bacon with the beans. A combination made in heaven, transatlantic fusion, probably the tastiest get-stuck-in winter meal i've had in years.
Awesome, thank you! I have a recipe for Tipperary Turnip mash which I was going to make. I have no idea how original the recipe is? Its flipping tasty! Thank you. Best, Rik
We always had the green onion tops on a slice of buttered bread. Tasted good to hungry children, especially with a dash of salt & pepper! Will be saving this recipe,too! Blessings from NW Florida!
Fantastic stuff! I've combined your Clapshot and Colcannon recipes, on the belief that the historic population and austere circumstances would be very similar. So, spuds, cabbage and turnip with as much butter and chives/spring onions etc. as you could lay your hands on. If our ancestors could have, they probably would have. I have to say that it combines the best of both. Delicious. Mix leftovers with flour and fry and it's the best breakfast you've ever 'ad. Thanks for your work - it's all based on your effort.
This is the food of my ancestors! I just love Rik's relaxed style if preparation. I also love my clapshot on its own, maybe with some bread, no meat! I'm not a vegetarian though, but it just tastes so good! 👍
I've never been a fan of swedes (or rutabagas - depending on where you are) but I am always on the lookout for simple recipes using cheap, readily available ingredients! I tried making colcannon over the weekend and was very pleased with the results so I am looking forward to trying this! Everything you prepare looks so YUMMY!😛
Getting through the wax-coated skin of a turnip was a daunting task in my girlhood. It’s a shame that we didn’t secure a better knife. Great video, Rik.
My dad came over on the boat. He always told my mother -English to the bone- boil everything SEPARATELY. It keeps the flavors fresh my sister and i found!
Nice mashed potatoes with rutabaga, looks tasty, I’ll save that recipe for later. Orkney also has some good highland park scotch, love a bottle now but pricey, oh well soon…
You answered my question about what a swede was. I don't remember ever having it. Maybe it's more popular in Scotland and the UK. I am Spanish American. I've seen turnips in the grocery store, but even that i haven't had yet. After watching you make this dish with mashed potatoes, I'm ready to give it a try. And it looks so easy to make. Thanks Chef Rik for bringing us and to me especially foods and produce i haven't had yet to broaden my palate. Keep them coming.😊❤
Hi rick absolutely love your channel cooked many of your recipes this recipe its brilliant on shepreds or cottage pie my gran used to do this and used 2 pans i remember asking her why you using to pans nan when your going smash it all together and she turned round and said your grandad doesn't like Swede he just has the mash lol she just took his spuds out then mashed the remaining together
My grandma told me that you cook the swede and potato separately because they cook at different rates - swede takes longer to cook than potato. So if you are going to have to cook them together, you need to cut the swede smaller. She didn't like lumps though... and undercooked swede would have made it lumpy.
Ooh...parsnips. YES!!!!!!!!!!!!!!!!! I'm making up next week's grocery list and it is going to look like cabbage, neeps, parsnips...and probably more potatoes than I have on hand. My personal shopper (I have them delivered) will be shocked -- a bit of a change from my normal order!
You got my appetite going there, Rik. That's tatties, neeps and a wee carrot as well on boiling right now. No chives to hand but I reckon a couple of wee syboes will do instead. That's on the menu tonight now with a wee bit Macsween's veggie haggis from the freezer. Thank you for the inspiration.
OMG, I've had it all wrong! I've been lied to! Here in Aus, the yellow one is sold as a turnip and the white one sold as a swede. I do like both, but prefer the yellow one. Someone is going to pay for this!!! 😆😆
How can you go wrong? You can't. These kinds of dishes have been on tables for centuries. This type of dish pairs exceptionally well with any red meat. You showed the difference between turnips and rutabagas...a lot of folks might not know. One of my all-time favorites is turnips au gratin. I'm positive it would work with swedes too, though I have never made it with them. Classic stuff...thanks Rik.
Agreed! Yes it would work. Now when you make, do you use Gruyère cheese - its hard to come by here. And parmesan or do you sub the Gruyère cheese out? Best, Rik
Good on ya. Can't do with all the purists; they are usually the ones who do not cook at all. Have meals provided for them or go out to eat and moan. Yes the camp is getting bigger on here. Best, Rik@@wwsuwannee7993
Ha ha ha, very true. Ive seen that in the kitchens too - not being able to adapt from a recipe. That why I say taste and adjust, Ive said it to many over the years. Best, Rik@@wwsuwannee7993
I got so confused a long time ago trying to find out the differences of swedes and turnips. What a perlava it was. This is a lovely side dish that goes with a nice meant and gravy dish. Its amazing what you can make with a couple items from the kitchen.
yum, im from Dunedin NZ, you could buy like a whole sack of swedes in an honestly stall on the side of the road by a farmers paddock for a couple of dollars, lovely big ones not like the softball sized ones i see for sale in the supermarket its also quite nice eatten raw just off a knife i did not know this had a name, mum just served it mashed with spuds and lots of butter and salt and pepper
cooking them separately the water from the potatoes has starch in it so can be used for thickening sauces or can be used . it is also stickier so good to use in place of warm water to make bread/pizza dough
Me, too!! Today I'm making a corned beef and potato pie from Rik and I can't wait to make several more of his delicious recipes! His shortcrust pastry is the best pastry I've ever made and I've attempted quite a few!
I’m NATIVE AMERICAN and so we had meat and berries and nuts, with some seasonal veggies but never had a nip or a Swede until I was about 7, and my English father made them for me to try. Makes me want to run out to the store and buy some tomorrow to try your recipe. Who doesn’t love mash and butter and green onions? So good. This is the first video of yours I’ve watched and so will be returning to see what other culinary delights you may have in store for this Indian. Thanks!
Thank you for watching. What Tribe or Nation are you from? Good luck to you. Best, Rik
Have you heard of rutabaga? That's a swede aka neep aka rutabaga.
Neeps and Tatties! 😂😂
Is it?@@carolilseanne2175
Begs the question, how has fast food become common, when it cannot hold a candle to delicious food like this?? Rik, your channel is invaluable. Sure does inspire!!!!
Thank you very much. It's all down to convenience. Quick meals. There is a place for everything, but nothing beats good, fresh ingredients cooked properly. Best, Rik
Youngsters are lazy. Can not beat freshly prepared for.
You remind me of my Irish Granny and Grandma with your tatties and turnips. It’s a wonderful memory because they both slathered on the butter with every veg, naturally, and made their grandchildren smile with such delicious comfort food. Nothing beats the old recipes cooked like Grandma and Granny. Thanks for sharing and keep those recipes coming.
Thank you will do. Best, Rik@@EffieG-ez9tf
Do you know how long it takes to roast a rooter beggar? If folks didn't have to work 40+ a week just to keep a roof, maybe they could cook more? We could stop marketing meal kits and newfangled TV diners, rather than just calling young folks *lazy*
The beginnings of bubble and squeak, home cooking at its best making the most of cheaper ingredients while filling hungry tummies. Love mashed carrot and swede with loads of black pepper and butter.
Yes, I do too! Just like I was brought up. Real tasty food. Best, Rik
You'll like Irish champ then. Poach lots of chopped scallions in a little milk while your potatoes are boiling. Stir it in once you've mashed them. LOTS of butter, pepper, salt, maybe some cream. YUM
I do. Best, Rik@@callumclark3358
My ancestors are from the Orkneys. I am so proud of my Scottish heritage
Yes, you should be. Another great recipe coming soon form there. We should all be proud of our heritage! Best, Rik
Mine too Harcrow or Halcro, dependant on the spellings
@@Batmandabomb Mine too :-)
My Scottish sister in law corrected me when I said “the Orkneys”. She said it’s Orkney Islands or even The Orkney or just Orkney. Rick had it right.
Thanks for sharing. Best, Rik@@phbrinsden
Here in the USA, we call needs “rutabagas”, and this is one of my favorite ways of preparing them. Sometimes I swap turnips for the rutabaga and that is also delicious. And yes, that touch of nutmeg makes it really good!
Thanks for sharing! I agree. Best, Rik
I wondered what a Swede was called in the US. Thanks!
Rutabaga Thank you. Best, Rik@@kimsmith524
Rutabaga here in Canada as well.
Thank you. Best, Rik@@owenbloomfield1177
I have Scottish, Irish and English blood running through my veins so I love to see different dishes than what I'm used to. I would eat this with some crusty bread for a main dish. Love it. Thank you.
Thank you. Best, Rik
Me too! Family name is Nelson on my birth father's side!
My mum always made potatoes with turnips! I thought it was just to hide the fact we were being served veggies! No idea the dish had a real name! My mum was a MacNeil living in England but originally from Inverness, Cape Breton, Nova Scotia Canada! I still cook this to this day but here in Canada, Turnips, ( yellow flesh) are known also as rutabaga. 🇬🇧🇨🇦
Thanks for sharing, Glennis. Nice to know you are still cooking her way. Love to Canada. Best, Rik
I never knew what rutabaga was till now! Greetings from "Clapshot Land!"
I was just coming on to ask if Swedes were what we call rutabagas...glad I saw your comment! 💕
Rutabaga is similar to turnip, however, it is much bigger. Turnip has a much stronger taste than rutabaga.
@-ni1dy Rutabaga is a swede - a Swedish turnip.
Rutabaga comes from rotabagge, the word for swedish turnip
in the Southwest of Sweden.
My Mum used to make this a lot and also put on top of a pie. Don't know if it was a Shepherds Pie or a Cottage Pie, or what, but it was delish. She did the same things with any left over uncooked veggies at the end of the week, it might not have been a lot but we used to toast a slice of bread, put the 'topping' on the toast, sprinkle with cheese and back under the grill, scrumptious, just scrumptious. Nothing beats it!
Thank you. Best, Rik
What a delicious and simple recipe Rik...love how you normalise butter and seasoning....proper cooking, you just can't beat it! Thankyou for sharing with us today.
Thanks for watching. Thank you. Best, Rik
Adding butter and seasoning to Potatoes is normal already.
Grandpa once asked me to add a turnip to the taters for mashing. I of course did. It's a great way to make plain mashed taters into something truly delightful. I'd never heard of that till Grandpa requested it.
This clapshot recipe is one Grandpa would have loved. I'll try it! Thanks for sharing!
Thinking back on family history . . . Grandpa's mom and dad were pure Swedish. Maybe that's where he knew about mixing root veg for a delicious mash. Cheers
Thank you. Best, Rik
I love potatoes & carrots boiled and mashed together with butter and milk or cream. Pretty colour and tastes so good.
I agree. Best, Rik
It makes a smashing topping for a cottage pie. If you use haggis for the meat it's even better. Scottage pie, hearty food. (Erindoors is a Glaswegian)
Yes I agree. You are a lucky boy. Sounds like tasty food in your hoose, good on her. All the very best. Rik
I've had spuds mashed with turnip done like this all my life, without the chives - and I'm (North-east) English. I call it turnip, because when I was a lad growing up, we had turnips (with the dark red skin and yellow flesh) and white (or 'milky') turnips, that had the crimson skin and white, peppery flesh. Turnips were for winter (best after the first frost) and milkies were for summer - not mashed, but served cubed with whole new potatoes. None of this 'Swede' stuff in those days. We wouldn't have known what a swede was, in terms of vegetables. We only found out that some people called turnips 'swedes' when cookery programmes started to mention them on telly in the 1970s and 'Southern ways' caught on. Clapshot? I never heard of it until a few years ago and I found out that's what I'd been eating all my life was called in Scotland.
I normally cook my spuds and turnip in the same pan, but one good reason for cooking them in separate pans is that sometimes the turnips have been grown in soil short on some of the nutrients they need, and they come out like wood in texture, harder to chop and they take an age to boil to tenderness. If you waited for them to do that with the spuds, the spuds can turn to soup while the turnip cooks. If I'm chopping a turnip, and it's hard to cut, it goes on to boil, either in the pan to which spuds will be added later, or in a separate pan, 10 minutes or more before the spuds go on to cook. That way, they're both ready at the same time.
Fantastic reading, Alan. Thanks for sharing. Best, Rik
I have always known 'swedes' as rutabagas. That is what we call them in the US.
Yes but you have a lot of crazy words for things. @@cypherknot
@@cypherknotsame in 🇨🇦
Yup.
I cut the turnip in smaller chunks and do a head start with them and the potatoes go in the hot tub later.
Just subscribed on the strength of your personality my mouth is watering at this recipe.Oddly enough I have all of the ingredients and so I am going to make it tomorrow and serve it with lamb chops.Thank you God bless x
Thanks for the sub! Nice dinner! Thank you. Best, Rik
Ric is quite great to watch. Easy and simple but most of all comforting.
Mmmmm….Hungry, now, for sure 😋. American 🇺🇸 here …. Many years ago I had a dear friend who had a Scottish father & a German mother. Her dad made the very dish you just did & everyone loved it. For whatever reason, her German mom decided to add drained sauerkraut to it one time. Might sound awful,but I can’t begin to tell you how good that ended up being. I still make it that way to this day. And, my friend made this with the sauerkraut added in if she had an upset stomach😛….and swore it cured the nausea! I know adding cooked cabbage to plain mashed potatoes turns it into Colcannon (my Irish heritage blessed me with that combo), which I love as well🍀. Just subscribed to your channel since this dish popped up on my screen.
Thank you for sharing. Colcannon will be popping up very soon. Might not be the way you make it. Thanks for the sub. Best, Rik
This brings back childhood memories Rik - I'd forgotten about clapshot! It was a teatime staple, as were stovies and cullen skink. Happy days!
Thank you. Good memoires. Thanks for sharing. Best, Rik
Nice comfort dish on a Winters evening
Yes indeed! Best, Rik
It’s great formed into rissole shapes. Put into the fridge overnight. Then fry in hot dripping or lard. Flipping and getting a nice crust on both sides.
Yes please! Nice one, Mick. Best, Rik
Oooh that sounds lovely.
I like the sound of that idea. Thanks for sharing
Do you cook the turnip greens? Fabulous! I love to cook turnips greens, diced turnip bodies,collard greens, with bacon grease or butter.
I would cook them . Best, Rik@@beverlyaten1775
I think the 2 pan use is because potato cooks quicker than swede.
Love mashed swede, so another on my do do list. Thanks .
Good choice! Yes you are correct. Best, Rik
My granny came from the Kingdom of Fife and called this recipe, with or without the chives, Bashed Neeps. I now live in France and still make it regularly
By the way. We've always dried any waste veg skins and use them for gravy flavouring. Stores well and saves having to buy vegetable stock cubes.
Fantastic tip! Best, Rik
I know it is wonderful. You can still see the sheep teeth marks on that Swede. Put me in the mind to make another of my favorites, Colcannon. Thanks
Now ya talking. Do you make with cabbage or kale - I would make it with cabbage. Thank you for the suggestion. I will make it. Best, Rik
Always Kale. Now I would use the Tuscan or so called Dinosaur Kale. Wonderful stuff. Really enjoy your videos. Thanks @@BackyardChef
Thank you. I will see if I can get hold of some Kale. I am making this. Best, Rik@@zworm2
Or rumbledethumps, as we call it in Scotland. Some people put onion in -- I tend to do potato, cabbage and onion, but may add neeps next time I do that. You can basically combine these any way you like, with whatever is to hand. I had better get me a rutabaga, as we call them in Canada where I now live.
Yes. I will be uploading rumbledethumps in a little bit. Its too similar to this one. Sounds like you have a plan. Best, Rik@@VLind-uk6mb
It's funny how two vegetables that are latecomers to the Scottish food scene in the mid to late 1700s, have such an outsized 'tradition'. In my collection of Scottish cookbooks from the 1700s, both of these vegetables are looked down upon, and the potato was called the Devil's work that would turn you mad, immoral, or into a Witch. But by the early 1800s both were used extensively with recipes converted from using the 'true turnip' to using the Swede or neep... so for many pre 1790s Scottish recipes the 'true turnip' is the traditional veg to use.
Wow! Glen what a pleasure to have you on here. I've watched your channel for years before all this work on here. Loved the KFC. Actually the traditional cook book is right up my street. Much love to Canada, you and your wife. Thank you. Best, Rik
Delicious especially with some strong cheddar cheese with that crusty bread xx❤
So good! What a combination. Thank you for sharing. Best, Rik
I’m from Yorkshire and had this regularly as a kid I loved it then and still do with lots of white pepper yummy❤
Yes! Thank you. Best, Rik
Oh, man. It's my all-time favourite. It's great with Haggis, mince, and stew. I'll make some tomorrow with mince, carrot, and onion. Thanks Rik.
I was hoping you would see, Liz. I have a question- Now do you call a Turnip and swede and a swede a turnip in Scotland. I had a very nice comment a bit ago saying that. The yellow orange flesh (what we would know as a swede) Is the Turnip in Scotland. Sorry if it all sounds confusing but after all these years I'm learning every day! Best, Rik
The white one is a swede. The dark one is a turnip x
Well I learn everyday - I wonder why the names switched, that would be an interesting one to find out. Thank you very much indeed. Best, Rik@@lizhannah8412
@@BackyardChef Nae bother
@@BackyardChef growing up with a Scottish dad and English mum in England I still can't work out what to call these. It was a frequent cause of bickering
Finally someone else who likes lumps in their mash! I love texture in mash but everyone seems to want theirs like baby food. 😂😂😂
Ha ha ha - yes many like it creamed. Glad you like the lumps, thought I was in the minority , mind you I don't care I love the lumps! Best, Rik
My Nana said a few lumps ok, but too many means a lazy cook. I was her potato man as a child. Peel, pressure cook and mash.
I like my potatoes to have lots of potatoes in them. And milk and butter. Besides that I'm not too fussy
great "stick to your ribs" delicious food. best wishes from Scotland
Thank you. Best, Rik
Nice and simple, yet delicious and nourishing dish.. love it!
Thank you. Best, Rik
So happy to find out what a rutabaga is, heard it so often and had no idea it was just a swede 😂😂😂 every days a school day 😊x
Thank you. Best, Rik
my mum always gave me turnips and potatoes mash ,, loved it,,, 60,s
Delicious! Your mum knew how to feed you. Best, Rik
Hi Rik,
Nice again, with a traditional Scottish dish. My granny used to boil potatoes and turnips separately, because she said, the turnips take longer.
Thanks again. 👍👍👍
Thanks for sharing. Yes its seems that was the way. Best, Rik
Haven't had this combination yet, but looks like a marriage made in Food Heaven. Don't know why I never thought of combining these vegetables together since they compliment each other so well.
My taste buds are yelling at me to cook this ASAP with some fried eggs!
Thank you Rik for another excellent Food Lesson.
Thank you. Hope you cook it - tweak it as always. Best, Rik
Wow! I never expected rotmos on anyone's channel - clapshot to you. I had it most weeks right through my childhood in Sweden and 60 years on, I still cook it here in the UK. I always keep a few servings in the freezer. My mother made it with potatoes, swede and carrot, but I just use carrot and swede. Thanks, Rik!🌷
Thanks for sharing. I love it with swede and carrot mashed butter and pepper. Best, Rik
What I Love about your recipes is They are Proper Grub Rik and this is no exception. It may have gone all around The World, it's also coming to a Kitchen in Liverpool, one day this week. Cheers 👍
Wow, thank you! Yes lets stick to real grub. When I make say - parsnip and pear soup it still looks like a real homely soup. I've made all the fancy stuff (that does not fill you up) I like to take away the nonsense we had drummed down our throats and take it back to the home kitchen, where many can enjoy and not just the few. Thank you very much. Best, Rik
@@BackyardChef You're welcome mate. This is Food to feed Family's and hard working folk who are doing it on a very limited Budget. They had to be imaginative when it came to basic ingredients and they did it very well 🙏🙏
Agreed! Best, Rik@@stephensmith4480
My mother in law was from Inverness. She couldn't cook either. Lol. Im just kidding. My family is from Groningen province and Ostergotland, Sweden. I grew up eating the same kind of Northern European grubb but Im delighted to see some of your regional dishes that you do so well. Love your channel.
Thank you. Best, Rik
Rotmos?
If you have problems with your hands and the turnip is a bit tougher to cut up. Then make holes in it with a fork and stick it in the microwave for a few minutes this softens the skin and outer layers then proceed as above.
Thank you for sharing this tip! Best, Rik
Start the swedes first for 5 minutes, then put the potatoes in the same pot. So yummy! ❤🇨🇦
Sounds great! Best, Rik
That pool of melted butter😋😍 fantastic Rik! another delightful recipe from your good self
Thanks mate. Best, Rik
Another great meal ❣️ Thank you .
You are so welcome. Thank you. Best, Rik
The best and most comforting food is always made with the simplest of ingredients 😊
Agreed! Thank you. Best, Rik
Hi Rik, we used to save the cooking water and use in gravy, supposedly was good to help keep arthritis at bay. So pleased you suggest mash on bread, I was accused of being uncouth when I done this, love a mash sandwich. I’m glad I’m not the only one.
I'm with you. I've even been called uncouth. Ha ha ha. All I can say, we all have choices what to eat, how to cook. Glad we are not all the same. That's why we enjoy. Keep eating the mash with the bread. Best, Rik
When my father was working his way through school in the steel mill (Pittsburgh, Pennsylvania, USA), everyone had their day before payday lunch, the last bit of food in the kitchen before they had money to buy some more. He said the "Americans", meaning the descendants of the British, always had mashed potato sandwiches.
Nothing wrong with that, If thats all there is to eat - I would take that. Best, Rik@@elisaastorino2881
I like to add chunks of cheddar and tinned tuna to hot mash and put it on toast under the grill until the cheese is bubbling. Lovely
I really want some...you hipnotized me with the swirls...
Ha ha ha, thank you. Best, Rik
I make this now and again but I look forward to trying it with the chives. I boil and mash in seperate pots as It's easier to dry the swede out ie squash with plate in the strainer . I add butter and cream or cream cheese( if ive got some)This is a delicious dish ,in fact I made it at Christmas when swede was on special offer. I bought 6 and froze some for later. I believe they call this recipe ,without chives is called Punchnip in Wales. Thank-you ❤
Thank you. Best, Rik
Gotta tell you, I made this yesterday and had it with southern slow-cooked green beans. Extra scallions in the clapshot, and extra bacon with the beans. A combination made in heaven, transatlantic fusion, probably the tastiest get-stuck-in winter meal i've had in years.
Awesome! Thank you for sharing. Best, Rik
Just came across this site, Absolutely Delighted, Greetings from Tipperary Ireland
Awesome, thank you! I have a recipe for Tipperary Turnip mash which I was going to make. I have no idea how original the recipe is? Its flipping tasty! Thank you. Best, Rik
Mmmm my favourite veg right there. Yet another great recipe Rik
Hope you enjoy. Thank you. Best, Rik
We always had the green onion tops on a slice of buttered bread. Tasted good to hungry children, especially with a dash of salt & pepper!
Will be saving this recipe,too! Blessings from NW Florida!
Sounds great! Thank you. Love to Florida. Best, Rik
Fantastic stuff!
I've combined your Clapshot and Colcannon recipes, on the belief that the historic population and austere circumstances would be very similar. So, spuds, cabbage and turnip with as much butter and chives/spring onions etc. as you could lay your hands on. If our ancestors could have, they probably would have. I have to say that it combines the best of both. Delicious. Mix leftovers with flour and fry and it's the best breakfast you've ever 'ad.
Thanks for your work - it's all based on your effort.
Many thanks! Best, Rik
This is the food of my ancestors! I just love Rik's relaxed style if preparation. I also love my clapshot on its own, maybe with some bread, no meat! I'm not a vegetarian though, but it just tastes so good! 👍
Hope you enjoy. Thank you. Best, Rik
I've never been a fan of swedes (or rutabagas - depending on where you are) but I am always on the lookout for simple recipes using cheap, readily available ingredients! I tried making colcannon over the weekend and was very pleased with the results so I am looking forward to trying this! Everything you prepare looks so YUMMY!😛
Thank you. Best, Rik
Love these recipes and the channel. Thanks Rik
Glad you like them! Thank you. Best, Rik
I'm headed to Orkney, as well as Shetland, in April. I'll put this on my list of local foods to try, looks wonderful.
Great idea! Enjoy your trip. Best, Rik
That's a thing of beauty!
Thank you. Best, Rik
I love Swede, AKA Rutabaga, in my neck of the woods. I’ve never had it mixed with potatoes and CREAM 😮. I cannot wait to try this!!!!!
Thank you. Best, Rik
Love this your my addiction channel
Thank you. Wait until you see the couple coming next week for St Pat's Day you may change your mind. Best, Rik
great memories, lived in Orkney for years, made clapshot myself, dared season it with a bit of nutmeg - one can do it , but not talk about
Ha ha ha, Thanks for sharing. Best, Rik
So delicious, I love chives at anytime, this is for tea tomorrow. Thank you Rik. 😊
You are so welcome. Thank you. Best, Rik
Another great recipe! I'm Glad I discovered this channel.
The presenter seems really cool!
SUBSCRIBED.
Thanks for the sub! I'm fat and old. Thank you. Best, Rik
who says that british cuisine is rubbish? you are demonstrating the contrary .... thanks very much
Thank you. Best, Rik
I have low blood pressure thank heaven, I love loads of salt and pepper and real butter!❤
Thank you. Best, Rik
Getting through the wax-coated skin of a turnip was a daunting task in my girlhood. It’s a shame that we didn’t secure a better knife. Great video, Rik.
Thank you. Best, Rik
My dad came over on the boat. He always told my mother -English to the bone- boil everything SEPARATELY. It keeps the flavors fresh my sister and i found!
Thank you. Best, Rik
Nice mashed potatoes with rutabaga, looks tasty, I’ll save that recipe for later. Orkney also has some good highland park scotch, love a bottle now but pricey, oh well soon…
Yes. Thank you. Best, Rik
I will make this tomorrow. Simple, seasonal recipes using common, local ingredients are the best antidote to rising food prices. 👍
Agreed! Best, Rik
I made it and it was lovely.
Looks delicious Rik. I have never seen sweed in stores but neeps yes. I appreciate you. Slainte!
Thanks for watching. thank you. Best, Rik
Wow, would I love a big bowl of that right about now!😋 Similar to what Grandma made at Christmas, though she never added chives. Thanks, Rik!
Thank you. Taste and adjust miss out or add what you like. Thanks for sharing. Best, Rik
@BackyardChef I always do! And I think I'd enjoy it with chives, or green onions (which I'm more likely to have/use).
My mouth was watering when you were putting the spoon in the spud mix, the butter! Mmm Love it!
Mine too! Thank you. Best, Rik
You answered my question about what a swede was. I don't remember ever having it. Maybe it's more popular in Scotland and the UK. I am Spanish American. I've seen turnips in the grocery store, but even that i haven't had yet. After watching you make this dish with mashed potatoes, I'm ready to give it a try. And it looks so easy to make. Thanks Chef Rik for bringing us and to me especially foods and produce i haven't had yet to broaden my palate. Keep them coming.😊❤
Thank you for watching. It's my pleasure, give it a go. Best, Rik
Hi rick absolutely love your channel cooked many of your recipes this recipe its brilliant on shepreds or cottage pie my gran used to do this and used 2 pans i remember asking her why you using to pans nan when your going smash it all together and she turned round and said your grandad doesn't like Swede he just has the mash lol she just took his spuds out then mashed the remaining together
Ha ha ha, love it. Thanks for sharing. Best, Rik
😂 brilliant 👍
Wow, this is GREAT! Thanks as always! You really are such a good teacher!👍😁
Thank you. Best, Rik
I remember having this when I was younger my mother used to make I think I will give it a try thanks for the reminder 👍🥂
Thank you. It's worth a go. Best, Rik
My grandma told me that you cook the swede and potato separately because they cook at different rates - swede takes longer to cook than potato. So if you are going to have to cook them together, you need to cut the swede smaller.
She didn't like lumps though... and undercooked swede would have made it lumpy.
Agreed! Your Grandma was right. Thanks for sharing. Best, Rik
Mashed Swede with salt, pepper and loads of butter was my favourite veg as a child. My dad grew up the Swedes, so they were nice and fresh.
Lovely! Best, Rik
Heaven in a bowl!
No argument there! Best, Rik
I like things like this. Sometimes I mash turnips, swedes and or parsnips or carrots in with my potatoes . Yum with gravy sometimes.
Awesome! I could just eat that. Best, Rik
That´s it,got to get a swede tomorrow now. I love a mash like this with loads of pepper. :)
Hope you enjoy. Thank you. Best, Rik
Thanks for the recipe. I'm Scottish and have never heard of this but I love beeps and tatties with Haggis or Stovies.
You are welcome. Best, Rik
I love making this using potatoes with swede, or parsnips, or even carrots. Next time I'll add some spring onions to the top - thanks for the tip 😋
Thank you. Best, Rik
Ooh...parsnips. YES!!!!!!!!!!!!!!!!! I'm making up next week's grocery list and it is going to look like cabbage, neeps, parsnips...and probably more potatoes than I have on hand. My personal shopper (I have them delivered) will be shocked -- a bit of a change from my normal order!
Shock away and enjoy that's what I say. Good on ya. Best, Rik@@VLind-uk6mb
Dad’s family ancestors lived in nova scotia…we were franco americans in maine made rutabaga and potatoes, carrots and rutabagas and or with potatoes…
Delicious! Best, Rik
I just made this-FANtastic! Definitely making this again!
Thank you. Best, Rik
Thank you for replying! Colcannon is next up...
@@douglasthomson8022 Thank you for traying. Best, Rik
" Don't get hung up on that " --- earned a sub.
Thank you. Thank you for the sub! There's no hassle cooking on here. Everyone can cook. Best, Rik
We make this dish often. Great with a low and slow chuck roast.
Lovely! Best, Rik
I love this food !We use to mix carrots too it in Finland !
Yes! Lovely. Best, Rik
I love that with fresh grilled herrings 😋
Tasty! Best, Rik
I miss having ready access to good swede. This looks so good.
Thank you. Best, Rik
Even though I’ve eaten my dinner, this looks delicious. I’m going make this…cheers
Thank you. Best, Rik
You got my appetite going there, Rik. That's tatties, neeps and a wee carrot as well on boiling right now. No chives to hand but I reckon a couple of wee syboes will do instead. That's on the menu tonight now with a wee bit Macsween's veggie haggis from the freezer. Thank you for the inspiration.
I'm on my way - keep some warm. Sounds flipping amazing. Thank you. Best, Rik
I loved this as a child, I grew up in the Black Country (Midlands in England ) we had this with meat.
Thank you for sharing. Best, Rik
Greay peas and bacon
That looks like a good all round side dish ,I like to make champ from some Times .😊😊😊👍👍
Thank you. Best, Rik
OMG, I've had it all wrong! I've been lied to! Here in Aus, the yellow one is sold as a turnip and the white one sold as a swede. I do like both, but prefer the yellow one. Someone is going to pay for this!!! 😆😆
Ha ha ha. Best, Rik
How can you go wrong? You can't. These kinds of dishes have been on tables for centuries. This type of dish pairs exceptionally well with any red meat. You showed the difference between turnips and rutabagas...a lot of folks might not know. One of my all-time favorites is turnips au gratin. I'm positive it would work with swedes too, though I have never made it with them. Classic stuff...thanks Rik.
Agreed! Yes it would work. Now when you make, do you use Gruyère cheese - its hard to come by here. And parmesan or do you sub the Gruyère cheese out? Best, Rik
I'm in your camp about not being a stickler about ingredients. I use what ever is on hand...cheddar is fine :)@@BackyardChef
Good on ya. Can't do with all the purists; they are usually the ones who do not cook at all. Have meals provided for them or go out to eat and moan. Yes the camp is getting bigger on here. Best, Rik@@wwsuwannee7993
or have 50 items in their pantry but can't cook because they are missing an ingredient.@@BackyardChef
Ha ha ha, very true. Ive seen that in the kitchens too - not being able to adapt from a recipe. That why I say taste and adjust, Ive said it to many over the years. Best, Rik@@wwsuwannee7993
I got so confused a long time ago trying to find out the differences of swedes and turnips. What a perlava it was. This is a lovely side dish that goes with a nice meant and gravy dish. Its amazing what you can make with a couple items from the kitchen.
I agree, fully. A couple of ingredients and good supper/ meal or side. Thank you. Best, Rik
Definitely going to give it a try Rick Cheers Dave
Thanks, Dave. Its a good one. Best, Rik
yum, im from Dunedin NZ, you could buy like a whole sack of swedes in an honestly stall on the side of the road by a farmers paddock for a couple of dollars, lovely big ones not like the softball sized ones i see for sale in the supermarket
its also quite nice eatten raw just off a knife
i did not know this had a name, mum just served it mashed with spuds and lots of butter and salt and pepper
Thanks for sharing. Love to NZ. Best, Rik
I grew up eating this ,my parents were descendants of Scot’s who immigrated to Cape Breton Nova Scotia
Real food , good up bringing. Best, Rik
Simplicity itself but no doubt delicious.
Yes, lets keep it simple. They knew what they were doing up in the Orkney Islands. Thank you. Best, Rik
cooking them separately the water from the potatoes has starch in it so can be used for thickening sauces or can be used . it is also stickier so good to use in place of warm water to make bread/pizza dough
Good Idea! Thanks for sharing. Best, Rik
Looks yum
Thank you. Best, Rik
Mate, I'm loving these traditional dishes, more please!
More to come! Best, Rik
me too and the back catalogue is fantastic.
Me, too!! Today I'm making a corned beef and potato pie from Rik and I can't wait to make several more of his delicious recipes! His shortcrust pastry is the best pastry I've ever made and I've attempted quite a few!
Hi rik I must try this with some crusty bread looks tasty thanks.
Its lovely. Thank you. Best, Rik