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Categories: Sides, Vegetarian

'Stiff Upper Lip' clapshot

Return with us to the days of yesteryear, when glamorous movie stars roamed the streets of Los Angeles -- and dinner was served during the Academy Awards ceremony. Imagine, if you will, the Cocoanut Grove, where the awards presentation banquets ... Read more

Total time: 45 minutes | Serves 4
Note: From "Traditional Scottish Cookery" by Theodora Fitzgibbon.
  • 1 pound boiling potatoes, peeled and cut into quarters
  • 1 pound turnips, peeled and cut into quarters
  • 4 tablespoons ( 1/2 stick) butter
  • 2 tablespoons finely chopped chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Step 1Bring two medium saucepans of salted water to a boil. Add the potatoes to one pan and the turnips to the other. Bring both back to a boil and cook until tender, about 15 to 20 minutes. Drain and place each batch of vegetables in a colander over the hot pot. Allow to dry (off the heat) for 15 minutes.

Step 2Mash the potatoes and turnips together with the butter, making sure the butter is evenly distributed. Stir in the chopped chives, season with salt and pepper, transfer to a hot dish and serve warm.

Each serving:
209 calories; 3 grams protein; 25 grams carbohydrates; 4 grams fiber; 12 grams fat; 7 grams saturated fat; 31 mg. cholesterol; 205 mg. sodium.
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