Clapshot with hot golden syrup recipe
Created by Jay Claus
Chef Jay Claus shares his version of the Scottish side dish — a root veg mash with a swalty spin. 'Sunday joints and gravy are renowned for being bold and rich, so the sides have to balance the plate,' explains Jay. 'The Tabasco-spiked golden syrup brings a hit of sweetness, a little heat and a lot of nostalgia. Deceivingly easy, but gets a bigger reaction than you might expect.'
See method- Serves 8
- Takes 40 mins
- 170 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g carrots, peeled and chopped into 3-4cm size chunks
- ½ swede, peeled and chopped into 3-4cm size chunks
- 100ml golden syrup
- 1½ tbsp red Tabasco
- 100g butter, softened
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Shop ingredientsEach serving contains
- Energy
- 705kJ 170.0kcal
- Fat
- 11g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 17.0gProtein 0.5gFibre 2.1g
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Method
- Add the carrot and swede chunks to a medium saucepan with 500ml water and cover with a tight-fitting lid. Bring to the boil, then turn the heat down to low-medium and cook until the vegetables are soft enough to break down under the pressure of a fork; about 30 mins. Allow to cool slightly but not completely, as blitzing works better with warm ingredients.
- Meanwhile, warm the golden syrup on the gentlest heat, just to loosen it. When loose, stir in the Tabasco off the heat until combined. (This can also be done in the microwave.)
- Drain the carrots and swede, reserving the remaining cooking water. Blend in batches in a blender (or with a hand-held blender back in the pan), until really smooth. If the mix is too thick and won’t blitz easily, add some of the cooking water. Add the butter as it blends, until glossy. Season and mix through the golden syrup - it should be well balanced: salty, sweet and spicy with a touch of acidity from the Tabasco. If it needs a touch more acid or heat, splash in a couple more drops of Tabasco.
- To serve, warm the clapshot gently in a saucepan or in the microwave and serve with a little black pepper sprinkled on top.
- See more Sunday roast recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
