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Vegetarian Rumbledethumps Recipe
Ingredients
- 300 G large potatoes peeled and chopped into large chunks
- 200 g swede known as turnip in Scotland, peeled and chopped into large chunks
- 50 g unsalted butter
- 150 g savoy cabbage or kale finely sliced
- salt and freshly ground black pepper
- 15 g cheddar cheese grated
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- In a
saucepan cook the potatoes and swede of salted boiling water until tender. Drain well and return to the pan. - Heat 50g/2oz butter in a
pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour. - Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.
- Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.
Notes
Inspired by: BBC UK
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