Hi, I am Jane. Today, I will show you a way to prepare clapssausage (root mash) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Clapssausage (root mash) Recipe
Clapssausage (root mash) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Clapssausage (root mash) is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook clapssausage (root mash) using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Clapssausage (root mash):
- Get 1.5 kg carrots peeled and sliced
- Take 2 medium swedes sliced
- Take 1 tbsp marmalade
- Prepare 2 x Large knob of butter
- Take Sprinkling of nut meg
- Make ready to taste Salt and pepper
- Make ready Chives large bunch chopped finely
Steps to make Clapssausage (root mash):
- Chop the carrots & dice the sweede
- While you are doing this heat a large pan with salt water, bring to the boil!
- I’m lucky enough to have a steamer, so I’ve placed mine in there, once your water is boiling add the veggies to it and simmer until soft with a knife. Usually 20 minutes! Drain.
- Add to a large bowl with a knob of butter.
- Marmalade, salt, pepper and nutmeg.
- Then mash, for this quantity I’m cheating using my mash adapter on my blender.
- Chop the chives.
- Add and stir.
- Sprinkle with chives and a knob of butter! Once cooled cover and freeze. Take out the day before needed to defrost!
So that’s going to wrap it up for this distinctive dish clapssausage (root mash) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
