England has Bubble and Squeak, Ireland Colcannon and in Scotland the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps Recipe is based on a classic recipe from Sue Lawrence one of Scotland's most famous cooks.
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1lb 5oz/600g potatoes, peeled, boiled and mashed
- 14 oz/400g swede or turnip, peeled, boiled and mashed
- 3 oz/75g unsalted butter
- 9oz/250g savoy cabbage or Kale, finely sliced
- Salt and Pepper
- 1 oz /25g cheddar cheese, grated
Preparation:
Serves 6
- Preheat the oven to 350F/180C/Gas 4
- Place the mashed potato and swede into a large saucepan.
- In a small frying pan melt 2 oz/ 50g of the butter, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage to the pan of potato and swede, add the remaining butter and mash together. Season with salt and pepper to taste.
- Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid and bake in the oven for 30 - 45 mins until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
- Serve piping hot as a side dish with a casserole, pie or any hearty foods.
