Clapshot with Caramelised Onions
To make the clapshot:
Put the swede in a pan of boiling, salted water and simmer for about 5 minutes.
Add the potatoes and simmer for about 25-30 minutes until both are just cooked. Don't overcook or they will disintegrate into potato soup. Drain thoroughly.
Dry the swede and potato slightly by putting them back in the saucepan (which you've wiped dry) and placing it over a low heat. Then mash with the butter.
Season to taste, adding a good grating of fresh nutmeg.
To make the caramelised onions:
While the potatoes and swede are cooking get started with the onions.
Heat the oil in a heavy-based frying pan over low heat.
Slice the onions very finely, add to the oil and cook slowly for about 30 minutes until crisp and golden brown, stirring and scraping from time to time.
Turn heat to high and sprinkle with sugar and stir continuously for a further 3 minutes or so until the sugar caramelises and the onion darkens.
Put the clapshot in a serving bowl and top with the onions.