RUMBLEDETHUMPS

Ellen Bales

By
@Starwriter

This traditional Scottish side dish comes from the border region of Scotland. It's a wonderful, tasty way to use up vegetables. It is reminiscent of the Irish colcannon.
Recipe & photo: britishfood.about.com


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Serves:

4

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

4 large
potatoes, peeled and cut up (or 2 cups mashed)
3 medium
turnips, peeled and cut up (or about 1 cup mashed)
3 Tbsp
butter, softened
9 oz
savoy cabbage or kale, cut up
salt and pepper to taste
2 Tbsp
grated cheddar cheese

Directions Step-By-Step

1
Cook potatoes and turnips for about 20 minutes and mash.
2
Stir mashed vegetables together in a large bowl; set aside. Melt half the butter in a large skillet and add cabbage. Cook over medium heat, stirring, about 2 to 3 minutes or until soft.
3
Add the cabbage to the mashed potatoes and turnips; season to taste with salt and pepper. Stir in the remaining soft butter and blend well.
4
Transfer mixture to a greased or sprayed 2-qt. casserole dish. Sprinkle cheese over the top and cover.
5
Bake in a preheated 350-degree oven for 25 minutes. Remove cover and bake 5 minutes longer, or until cheese is golden brown.
6
SUGGESTION: Add a little onion or garlic (or both!) for extra flavor.

About this Recipe

Main Ingredient: Potatoes
Regional Style: UK/Ireland
Dietary Needs: Vegetarian, Wheat Free