rumbledethumps

Name: RUMBLEDETHUMPS
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: UK/Ireland
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 tablespoon(s) butter, softened; 9 ounce(s) savoy cabbage or kale, cut up; - salt and pepper to taste; 2 tablespoon(s) grated cheddar cheese

72 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 14, 2014

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

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 4 serving(s)

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 tablespoons butter, softened
9 ounces savoy cabbage or kale, cut up
- salt and pepper to taste
2 tablespoons grated cheddar cheese

How To Make rumbledethumps

Step 1

Cook potatoes and turnips for about 20 minutes and mash.

Step 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.
Step 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.
Step 4

Transfer mixture to a greased or sprayed 2-qt. casserole dish. Sprinkle cheese over the top and cover.
Step 5

Bake in a preheated 350-degree oven for 25 minutes. Remove cover and bake 5 minutes longer, or until cheese is golden brown.
Step 6

SUGGESTION: Add a little onion or garlic (or both!) for extra flavor.
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