Rumbledethumps Scottish Mashed Potato And Veggie Casserole Recipes

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DICED POTATO CASSEROLE WITH VEGETABLES



Diced Potato Casserole with Vegetables image

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Provided by Toi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 52m

Yield 4

Number Of Ingredients 10

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
  • Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
  • Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
  • Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g

SCOTTISH RUMBLEDETHUMPS



Scottish Rumbledethumps image

England has Bubble and Squeak, Ireland Colcannon and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps.

Provided by downtonabbeycooks

Categories     Side Dish

Time 19m

Number Of Ingredients 6

1 pound left over mashed potatoes
14 ounces mashed turnip (Swede)
3 ounces butter (unsalted)
9 ounces Savoy cabbage or kale (finely sliced)
1 pinch salt and pepper
1 ounce cheddar cheese (grated)

Steps:

  • Preheat the oven to 350 F.
  • Place the mashed potato and swede into a large mixing bowl and put to one side. Melt 2 ounces of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
  • Add the cabbage or kale to the bowl of potato and swede, add the remaining butter and mash together thoroughly. Season with salt and pepper to taste.
  • Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through.
  • Remove the lid and cook for a further 5 mins or until golden brown and if possible a little crispy on the top.
  • Serve piping hot as a side dish with a casserole, pie or any hearty foods.

RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)



Rumbledethumps (Scottish Mashed Potato and Veggie Casserole) image

England has Bubble and Squeak and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps recipe is based on a classic recipe from Sue Lawrence, one of Scotland's most famous cooks. You can use leftover mashed potato if you have some, or cook from fresh. Plus, the beauty of the dish is that it can be made the day before and heated up then all it needs alongside is a hearty stew, or if you prefer eat it on its own, or even try it with a fried egg on top. Enjoy!

Provided by Nif_H

Categories     Mashed Potatoes

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 lb potato, peeled, boiled and mashed
3/4 lb turnip, peeled, boiled and mashed
1/4 cup unsalted butter
1/2 lb savoy cabbage or 1/2 lb kale, finely sliced
salt and pepper
1/4 cup cheddar cheese, grated

Steps:

  • Preheat the oven to 350°F.
  • Place the mashed potato and swede into a large mixing bowl. Put to one side.
  • Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
  • Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
  • Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
  • Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.

SCOTTISH RUMBLEDETHUMPS



Scottish Rumbledethumps image

Rumbledethumps is not only a great name, but it combines the simplest of vegetables-mashed potatoes, swede, and kale-to make a delicious side dish.

Provided by Elaine Lemm

Categories     Side Dish     Dinner     Brunch

Time 1h

Yield 6

Number Of Ingredients 6

21 ounces potatoes (peeled, boiled, and mashed; or leftovers)
14 ounces swede or turnip (peeled, boiled, and mashed; or leftovers)
3 ounces unsalted butter (softened, divided)
9 ounces Savoy cabbage (or kale , finely sliced)
Salt and pepper, to taste
1 ounce grated cheddar cheese

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



Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin image

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

1 1/2 lbs potatoes, peeled & cut into small even size pieces
6 -8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces butter
2 -4 tablespoons milk
salt
pepper
4 ounces scottish cheddar cheese or 4 ounces local cheddar cheese, grated

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.

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