Rumbledethumps

Cooking time
Serves4-6 people
Vegetarians
Rumbledethumps

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

27 ratings
layout 3 comments

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.

Buy the ingredients to start making your own
Add Ingredients To Basket

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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate

MissSoup

Rating

Just used leftover turnip (that’s 'swede’ south of Scotch Corner!) carrots and potatoes along with kale. Gorgeous!

Eve

Rating

Absolutely loved this! I made it with 50/50 swede and potato and it was to die for. A great way to use up leftovers and it kept my boyfriend and I going at work for a couple of days after too.

Food obsessed!

Rating

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!

Rating

Rating

Rating

Lody

Rating

Rating

Sevenhens

Rating