Rumbledethumps

Cooking time
Serves4-6 people
Vegetarians

Our recipe guru Rachel De Thample (which makes this Racheldethamp’s Rumbeldethump) loves this greeny rooty Scottish dish.

25 ratings
layout 1 comment

Ingredients

  • 1kg spuds and/or root veg, peeled and cubed*
  • 3 garlic cloves, crushed and peeled
  • Sea salt and freshly ground pepper
  • A lump of butter
  • A splash of warm milk
  • ½ green cabbage or 3 large handfuls of kale, tough stalks removed and finely shredded
  • 1 small onion, finely chopped
  • A gloss of olive oil
  • 150g Cheddar, grated
  • A couple sprigs of thyme, leaves only

*We used a 50/50 mix of potatoes and parsnips, you can use just roots, or swap the parsnips for swede, celeriac or turnips.

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Method

1. Preheat the oven to 200°C/Gas 6.
2. Tumble your roots/spuds into a large pot. Cover with water. Add a good pinch of salt and the garlic.
3. Bring to the boil. Cook till the spuds and roots are mashably tender. Drain. Mash with butter and/or milk. Season to taste.
4. Get a large frying pan hot. Add the cabbage and onion. Sizzle in a little oil till tender and glossy. Season well. Remove from the heat while the cabbage is still bright green. Stir through the mash.
5. Pop the cabbage/mash medley into a baking dish. Scatter over the cheese. Bake till the cheese is golden, about 25 mins. Finish with fresh thyme.
6. Serve as a vegetarian main alongside a salad, or dish up as a side to a casserole or Sunday roast.
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Food obsessed!

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We used to love this with potato, but since realising we don't tolerate them too well we switche to swede. I can honestly say both versions are utterly delicious!

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Lody

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Sevenhens

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