Rumbledethumps
Rumbledethumps
Fortunately for all of us, it’s an incredibly tasty Scottish version of bubble and squeak. It’s traditionally made using leftover vegetables
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 600g potatoes
- 400g swede
- 300g cabbage
- 100g butter
- 50g grated cheese
- Salt & pepper
Method
- Peel and slice the potatoes and swede. Place into a pot and cover with water. Bring to the boil.
- Reduce the heat and let simmer. Drain and return to the pot to steam.
- Meanwhile, thinly slice the cabbage. In a frying pan over medium-high heat, melt the butter.
- Add the cabbage and toss to coat. Cook over medium-low heat until softened and caramelised.
- Add the cabbage to the potato and swede and roughly mash. Season.
- Preheat the oven to 180°C. Spoon the vegetables into a baking dish, sprinkle with grated cheese and cover with foil. Bake for 20 mins.
- Remove foil and bake for a further 10 mins or until golden. Serve.
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