CLAPSHOT Traditional SCOTTISH dish ORKNEY Islands

[@dinkburns6883]

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!!!!

[@BackyardChef]

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

[@margeretbeer1742]

Youngsters are lazy. Can not beat freshly prepared for.

[@EffieG-ez9tf]

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.

[@BackyardChef]

Thank you will do. Best, Rik@@EffieG-ez9tf

[@BardovBacchus]

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*

[@XwynntopiaX]

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!

[@BackyardChef]

Thank you for watching. What Tribe or Nation are you from? Good luck to you. Best, Rik

[@dalestaley5637]

Have you heard of rutabaga? That's a swede aka neep aka rutabaga.

[@carolilseanne2175]

Neeps and Tatties! 😂😂

[@BackyardChef]

Is it?@@carolilseanne2175

[@janegreen9340]

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.

[@BackyardChef]

Yes, I do too! Just like I was brought up. Real tasty food. Best, Rik

[@callumclark3358]

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

[@BackyardChef]

I do. Best, Rik@@callumclark3358

[@jenwanner4911]

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.

[@BackyardChef]

Thank you. Best, Rik

[@JCScowling39]

My ancestors are from the Orkneys. I am so proud of my Scottish heritage

[@BackyardChef]

Yes, you should be. Another great recipe coming soon form there. We should all be proud of our heritage! Best, Rik

[@Batmandabomb]

Mine too Harcrow or Halcro, dependant on the spellings

[@JCScowling39]

@@Batmandabomb Mine too :-)

[@phbrinsden]

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.

[@BackyardChef]

Thanks for sharing. Best, Rik@@phbrinsden

[@EastSider48215]

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!

[@BackyardChef]

Thanks for sharing! I agree. Best, Rik

[@kimsmith524]

I wondered what a Swede was called in the US. Thanks!

[@BackyardChef]

Rutabaga Thank you. Best, Rik@@kimsmith524

[@owenbloomfield1177]

Rutabaga here in Canada as well.

[@BackyardChef]

Thank you. Best, Rik@@owenbloomfield1177

[@GlenAndFriendsCooking]

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.

[@BackyardChef]

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

[@JaneB67]

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.

[@BackyardChef]

Thanks for watching. Thank you. Best, Rik

[@nealgrimes4382]

Adding butter and seasoning to Potatoes is normal already.

[@glennismossey6976]

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. 🇬🇧🇨🇦

[@BackyardChef]

Thanks for sharing, Glennis. Nice to know you are still cooking her way. Love to Canada. Best, Rik

[@janettesinclair6279]

I never knew what rutabaga was till now! Greetings from "Clapshot Land!"

[@pippathomas5019]

I was just coming on to ask if Swedes were what we call rutabagas...glad I saw your comment! 💕

[@Noname-ni1dy]

Rutabaga is similar to turnip, however, it is much bigger. Turnip has a much stronger taste than rutabaga.

[@mademoiselledusfonctionell1609]

@-ni1dy Rutabaga is a swede - a Swedish turnip. Rutabaga comes from rotabagge, the word for swedish turnip in the Southwest of Sweden.

[@alangilbertson8239]

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.

[@BackyardChef]

Fantastic reading, Alan. Thanks for sharing. Best, Rik

[@cypherknot]

I have always known 'swedes' as rutabagas. That is what we call them in the US.

[@bigteddy66]

Yes but you have a lot of crazy words for things. ​@@cypherknot

[@raissajenna9638]

@@cypherknotsame in 🇨🇦

[@michaelplunkett8059]

Yup. I cut the turnip in smaller chunks and do a head start with them and the potatoes go in the hot tub later.

[@chrisfox3161]

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)

[@BackyardChef]

Yes I agree. You are a lucky boy. Sounds like tasty food in your hoose, good on her. All the very best. Rik

[@cocojo2356]

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!

[@BackyardChef]

Thank you. Best, Rik

[@donitaforrest9064]

I love potatoes & carrots boiled and mashed together with butter and milk or cream. Pretty colour and tastes so good.

[@BackyardChef]

I agree. Best, Rik

[@donnavorce8856]

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!

[@donnavorce8856]

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

[@BackyardChef]

Thank you. Best, Rik

[@donnaregan9189]

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

[@BackyardChef]

Thanks for the sub! Nice dinner! Thank you. Best, Rik

[@patricekanagy5898]

Ric is quite great to watch. Easy and simple but most of all comforting.

[@heatherwest4238]

This brings back childhood memories Rik - I'd forgotten about clapshot! It was a teatime staple, as were stovies and cullen skink. Happy days!

[@BackyardChef]

Thank you. Good memoires. Thanks for sharing. Best, Rik

[@Yorkshiremadmick]

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.

[@BackyardChef]

Yes please! Nice one, Mick. Best, Rik

[@lilliankeane5731]

Oooh that sounds lovely.

[@krazeyjannie6349]

I like the sound of that idea. Thanks for sharing

[@beverlyaten1775]

Do you cook the turnip greens? Fabulous! I love to cook turnips greens, diced turnip bodies,collard greens, with bacon grease or butter.

[@BackyardChef]

I would cook them . Best, Rik@@beverlyaten1775

[@gregorycole3511]

Nice comfort dish on a Winters evening

[@BackyardChef]

Yes indeed! Best, Rik

[@Redeemedbygrace-t5l]

I think the 2 pan use is because potato cooks quicker than swede. Love mashed swede, so another on my do do list. Thanks .

[@BackyardChef]

Good choice! Yes you are correct. Best, Rik

[@suemcknight9051]

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.

[@BackyardChef]

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

[@jujutrini8412]

Finally someone else who likes lumps in their mash! I love texture in mash but everyone seems to want theirs like baby food. 😂😂😂

[@BackyardChef]

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

[@michaelplunkett8059]

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.

[@gizzyguzzi]

I like my potatoes to have lots of potatoes in them. And milk and butter. Besides that I'm not too fussy

[@evocationart8370]

Delicious especially with some strong cheddar cheese with that crusty bread xx❤

[@BackyardChef]

So good! What a combination. Thank you for sharing. Best, Rik

[@krimmer66]

Nice and simple, yet delicious and nourishing dish.. love it!

[@BackyardChef]

Thank you. Best, Rik

[@krazeyjannie6349]

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.

[@BackyardChef]

Fantastic tip! Best, Rik

[@zworm2]

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

[@BackyardChef]

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

[@zworm2]

Always Kale. Now I would use the Tuscan or so called Dinosaur Kale. Wonderful stuff. Really enjoy your videos. Thanks @@BackyardChef

[@BackyardChef]

Thank you. I will see if I can get hold of some Kale. I am making this. Best, Rik@@zworm2

[@VLind-uk6mb]

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.

[@BackyardChef]

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

[@megfreeth4377]

I’m from Yorkshire and had this regularly as a kid I loved it then and still do with lots of white pepper yummy❤

[@BackyardChef]

Yes! Thank you. Best, Rik

[@hazelmeldrum5860]

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.

[@BackyardChef]

Thank you for sharing this tip! Best, Rik

[@lizhannah8412]

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.

[@BackyardChef]

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

[@lizhannah8412]

The white one is a swede. The dark one is a turnip x

[@BackyardChef]

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

[@lizhannah8412]

@@BackyardChef Nae bother

[@helza]

​@@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

[@rustygirl5709]

my mum always gave me turnips and potatoes mash ,, loved it,,, 60,s

[@BackyardChef]

Delicious! Your mum knew how to feed you. Best, Rik

[@marilynmunro-heim6093]

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. 👍👍👍

[@BackyardChef]

Thanks for sharing. Yes its seems that was the way. Best, Rik

[@maziet9734]

Start the swedes first for 5 minutes, then put the potatoes in the same pot. So yummy! ❤🇨🇦

[@BackyardChef]

Sounds great! Best, Rik

[@kerstinshadbolt1003]

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!🌷

[@BackyardChef]

Thanks for sharing. I love it with swede and carrot mashed butter and pepper. Best, Rik

[@mrdangiles90]

That pool of melted butter😋😍 fantastic Rik! another delightful recipe from your good self

[@BackyardChef]

Thanks mate. Best, Rik

[@stephensmith4480]

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 👍

[@BackyardChef]

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

[@stephensmith4480]

@@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 🙏🙏

[@BackyardChef]

Agreed! Best, Rik@@stephensmith4480

[@shafur3]

Another great meal ❣️ Thank you .

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@bill-hunter]

The best and most comforting food is always made with the simplest of ingredients 😊

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@anniefannycharles9951]

I really want some...you hipnotized me with the swirls...

[@BackyardChef]

Ha ha ha, thank you. Best, Rik

[@Curlyblonde]

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.

[@BackyardChef]

Thank you. Hope you cook it - tweak it as always. Best, Rik

[@powerlunch7794]

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!

[@BackyardChef]

Thank you. Best, Rik

[@charlottetooth1457]

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.

[@BackyardChef]

Agreed! Your Grandma was right. Thanks for sharing. Best, Rik

[@waynetaylor9631]

Love these recipes and the channel. Thanks Rik

[@BackyardChef]

Glad you like them! Thank you. Best, Rik

[@callumclark3358]

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.

[@BackyardChef]

Awesome! Thank you for sharing. Best, Rik

[@otto8049]

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.

[@BackyardChef]

Thank you. Best, Rik

[@FredrikGranlundkayaker]

Rotmos?

[@CountBasie56]

Mmmm my favourite veg right there. Yet another great recipe Rik

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@MG-ot2yr]

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.

[@BackyardChef]

Great idea! Enjoy your trip. Best, Rik

[@mandydavidson6694]

So delicious, I love chives at anytime, this is for tea tomorrow. Thank you Rik. 😊

[@BackyardChef]

You are so welcome. Thank you. Best, Rik

[@davidcampbell2845]

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.

[@BackyardChef]

Many thanks! Best, Rik

[@Kayz6449]

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.

[@BackyardChef]

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

[@elisaastorino2881]

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.

[@BackyardChef]

Nothing wrong with that, If thats all there is to eat - I would take that. Best, Rik@@elisaastorino2881

[@countrysideviews294]

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

[@mellodianjones]

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

[@BackyardChef]

Ha ha ha, Thanks for sharing. Best, Rik

[@stacierichardson4475]

Wow, this is GREAT! Thanks as always! You really are such a good teacher!👍😁

[@BackyardChef]

Thank you. Best, Rik

[@ahambrahmasmi-qk9ui]

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 ❤

[@BackyardChef]

Thank you. Best, Rik

[@maurasmith-mitsky762]

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.

[@BackyardChef]

Thank you. Best, Rik

[@ginabrannan2754]

great "stick to your ribs" delicious food. best wishes from Scotland

[@BackyardChef]

Thank you. Best, Rik

[@brendanelson1027]

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!

[@BackyardChef]

Sounds great! Thank you. Love to Florida. Best, Rik

[@joycebowen8958]

I have low blood pressure thank heaven, I love loads of salt and pepper and real butter!❤

[@BackyardChef]

Thank you. Best, Rik

[@raltine1]

Just came across this site, Absolutely Delighted, Greetings from Tipperary Ireland

[@BackyardChef]

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

[@eileenrobson]

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 👍🥂

[@BackyardChef]

Thank you. It's worth a go. Best, Rik

[@CiaranParker]

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! 👍

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@larsen8059]

That's a thing of beauty!

[@BackyardChef]

Thank you. Best, Rik

[@bigsteve9291]

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

[@BackyardChef]

Ha ha ha, love it. Thanks for sharing. Best, Rik

[@janwong9437]

😂 brilliant 👍

[@schubertuk]

You don't need the chives (although certainly use them if you have them). Rather than throwing the top of the spring onions away, chop the green bits finely and use exactly the same way as the chives - they have a similar flavour profile, and it is more thrifty!

[@BackyardChef]

Yes agreed! Best, Rik

[@sarah2go]

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.

[@BackyardChef]

Lovely! Best, Rik

[@taracaldwell1]

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!!!!!

[@BackyardChef]

Thank you. Best, Rik

[@IamJaneS]

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!!! 😆😆

[@BackyardChef]

Ha ha ha. Best, Rik

[@cathydavis3109]

I grew up eating this ,my parents were descendants of Scot’s who immigrated to Cape Breton Nova Scotia

[@BackyardChef]

Real food , good up bringing. Best, Rik

[@samgunn12]

I will make this tomorrow. Simple, seasonal recipes using common, local ingredients are the best antidote to rising food prices. 👍

[@BackyardChef]

Agreed! Best, Rik

[@samgunn12]

I made it and it was lovely.

[@nicole-uo9cd]

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!😛

[@BackyardChef]

Thank you. Best, Rik

[@maxencejackson156]

who says that british cuisine is rubbish? you are demonstrating the contrary .... thanks very much

[@BackyardChef]

Thank you. Best, Rik

[@virginiatruyens1687]

Heaven in a bowl!

[@BackyardChef]

No argument there! Best, Rik

[@chiccabay9911]

That´s it,got to get a swede tomorrow now. I love a mash like this with loads of pepper. :)

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@GillNolan]

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

[@BackyardChef]

Thank you. Best, Rik

[@Celticgypsypnw]

Looks delicious Rik. I have never seen sweed in stores but neeps yes. I appreciate you. Slainte!

[@BackyardChef]

Thanks for watching. thank you. Best, Rik

[@NIckyFromDunedin]

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

[@BackyardChef]

Thanks for sharing. Love to NZ. Best, Rik

[@pippathomas5019]

My Aunt taught my twin and I a trick on cooking swedes. She would buy the biggest lone she could find. She would wash and shake it dry.then wrap in a couple of paper towels, punch holes all over and put it in the microwave until soft. She cooked hers in 15-20min increments but that was at least 20 yrs ago so use your judgement. 😀

[@BackyardChef]

Fantastic! Thanks for sharing. Best, Rik

[@carolclark-s1p]

Hi Ric In Scotland your swedes and turnips are the other way . Yellow flesh for us is a turnip, or as it's also known a tumshie. The white one, our swede, are not just as popular here.

[@BackyardChef]

Wowzer! Thank you very much for the information. So you are calling a turnip a swede, and a swede a turnip? Good to know, if that's how I reading this. Let me know, please. Interested, immensely. Thank you. Best, Rik

[@tydanum]

In England swede is the yellow one and turnip white but the do taste similar x

[@BackyardChef]

Yes, I have learned - however, I'm trying to find out where the name change came from. A swede in Australia is the yellow one, the same as the UK. White a turnip the same. So, for regions so close, how is there a name change. Thats so Interesting to me as a foodie. Best, Rik@@tydanum

[@carolclark-s1p]

Don't know where the name changed came from Rik, interesting the way it does. Oh by the way, we usually use two pots, one or the tatties and one for the turnip (yellow)., because sometimes the turnip can be quite hard and can take longer to boil. So your tatties would be ready a bit before your neeps.@@BackyardChef

[@BackyardChef]

Thank you so much - I wondered and thought it would be, but never actually knew. Now I know I fully understand. Thank you for sharing. Really appreciated. Best, Rik@@carolclark-s1p

[@maijamansnerus239]

I love this food !We use to mix carrots too it in Finland !

[@BackyardChef]

Yes! Lovely. Best, Rik

[@chalkiememe4183]

Haven’t read all the comments but I’m sure others have said this, but most of us Scots call the white one a turnip and the purple skin orange veg one the turnip.

[@BackyardChef]

Yes, I love it - I'm trying to find out why there is a name change and a swap in the swede/turnip. As a foodie I would like to know. Thank you. Best, Rik

[@Crustymarine]

We make this dish often. Great with a low and slow chuck roast.

[@BackyardChef]

Lovely! Best, Rik

[@LilyoftheValeyrising]

I bet that would be nice with a piece of fish cooked in milk. My English mum would cook fish in a pan of milk with butter and serve it with mashed potatoes and pears it’s a flavor combination that’s very nostalgic for me. I bet your clapshot will be awesome with it instead of potato. 🤔 😊

[@BackyardChef]

You grew up with some lovely meals. I'm not surprised why you are interested in food. Good on you. Thank you for sharing. Best, Rik

[@LilyoftheValeyrising]

@@BackyardChef Thanks Rik!

[@treeee7438]

I like things like this. Sometimes I mash turnips, swedes and or parsnips or carrots in with my potatoes . Yum with gravy sometimes.

[@BackyardChef]

Awesome! I could just eat that. Best, Rik

[@lilliankeane5731]

My mouth was watering when you were putting the spoon in the spud mix, the butter! Mmm Love it!

[@BackyardChef]

Mine too! Thank you. Best, Rik

[@LindaCharles-sg6mz]

I loved this as a child, I grew up in the Black Country (Midlands in England ) we had this with meat.

[@BackyardChef]

Thank you for sharing. Best, Rik

[@tellitlikeitis-rg4ny]

Greay peas and bacon

[@mecanuck]

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…

[@BackyardChef]

Delicious! Best, Rik

[@vincemajestyk9497]

The Rutabaga (Swedish Turnip, originating in Sweden) is a cross between a turnip and cabbage, milder than a regular turnip. I usually add a pinch of Allspice to some cabbage dishes and Rutabaga to round out and accentuate the flavor. It's really weird but every Rutabaga that I've ever bought in the US come from Canada. I don't know why. Lovely Clapshot! Haven't made any in a while.

[@BackyardChef]

Thank you. Best, Rik

[@dawndietman9789]

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

[@BackyardChef]

Good Idea! Thanks for sharing. Best, Rik

[@nickdunhill7313]

My wife is an Orcadian, and we return there often. Clapshot is potatoes, turnips (or swede in england) and carrots, all mashed together with butter and pepper.

[@BackyardChef]

Thanks for sharing. Best, Rik

[@fishnchips2423]

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.

[@BackyardChef]

I agree, fully. A couple of ingredients and good supper/ meal or side. Thank you. Best, Rik

[@user-np5vy4ds5o]

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.😊❤

[@BackyardChef]

Thank you for watching. It's my pleasure, give it a go. Best, Rik

[@irishgirl1753]

Love this your my addiction channel

[@BackyardChef]

Thank you. Wait until you see the couple coming next week for St Pat's Day you may change your mind. Best, Rik

[@Jinty92]

Thanks for the recipe. I'm Scottish and have never heard of this but I love beeps and tatties with Haggis or Stovies.

[@BackyardChef]

You are welcome. Best, Rik

[@mark-ib7sz]

We make a similar dish in South Carolina , Rutabagas , carrots and potatoes .

[@BackyardChef]

Thank you. Best, Rik

[@GordiansKnotHere]

Another great recipe! I'm Glad I discovered this channel. The presenter seems really cool! SUBSCRIBED.

[@BackyardChef]

Thanks for the sub! I'm fat and old. Thank you. Best, Rik

[@puppy1584]

Even though I’ve eaten my dinner, this looks delicious. I’m going make this…cheers

[@BackyardChef]

Thank you. Best, Rik

[@TheNewMediaoftheDawn]

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…

[@BackyardChef]

Yes. Thank you. Best, Rik

[@douglasthomson8022]

I just made this-FANtastic! Definitely making this again!

[@BackyardChef]

Thank you. Best, Rik

[@douglasthomson8022]

Thank you for replying! Colcannon is next up...

[@BackyardChef]

@@douglasthomson8022 Thank you for traying. Best, Rik

[@SewardWriter]

I miss having ready access to good swede. This looks so good.

[@BackyardChef]

Thank you. Best, Rik

[@patriciamorgan6545]

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!

[@BackyardChef]

Thank you. Taste and adjust miss out or add what you like. Thanks for sharing. Best, Rik

[@patriciamorgan6545]

@BackyardChef I always do! And I think I'd enjoy it with chives, or green onions (which I'm more likely to have/use).

[@AdoptAGreyhound59]

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.

[@BackyardChef]

I'm on my way - keep some warm. Sounds flipping amazing. Thank you. Best, Rik

[@merieroberts4276]

Add some carrots, whip them up wth butter, then its heaven. When I grew up there were called turnips, even the seed packed were labeled turnip, somewhere along the way the name changed.

[@BackyardChef]

Yes, lovely. Best, Rik

[@bigteddy66]

You are dead right, it was always turnip seed and on the packets or little cloth bags with the sewn tops and the little metal seal, remember that? Then after turnip and the variety they started putting swede in brackets, because of course it's a Swedish turnip, and then because we're lazy now maybe it's just a swede. (there are lots of varieties) but they're still all turnips to me.

[@donner101]

It is a great topping for shepherds pie instead of just regular mash.

[@BackyardChef]

Agreed! Best, Rik