Cheesy Rumbledethumps Recipes
SCOTTISH RUMBLEDETHUMPS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
- Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
- Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
- Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.
- Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.
- Serve piping hot as a side or main dish and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 113 mg, Sugar 4 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
- Lightly grease a heat resistant serving or baking dish.
- Boil the potatoes for about 20 minutes or until soft.
- At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
- Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
- Add the cabbage & chives to the mashed potatoes - gently mix together.
- Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
- Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
- This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
- This serves 4 people as an accompaniment and 2 people as a light luncheon dish.
CHEESY RUMBLEDETHUMPS
This is a variation of a much loved Scottish border dish. It is delicious! We love it. It can be prepared in advance and popped into the oven at your convenience. Goes Great with Roast Beef!!
Provided by MarieRynr
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender.
- Preheat the oven to 325*F.
- Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely.
- Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter.
- Roughly mash everything together and season to taste with salt and pepper.
- Tip into an ovenproof dish, top with cheese and bake for 30 minutes.
- Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.
Nutrition Facts : Calories 261.9, Fat 14.1, SaturatedFat 8.8, Cholesterol 37.9, Sodium 194.9, Carbohydrate 30, Fiber 5.6, Sugar 4.9, Protein 6.1
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