Rumbledethumps

Name: Rumbledethumps
Prep time: 30 min
Cook time: 1 min
Ingredients: 600g/1lb 5oz large potatoes, peeled and chopped into large chunks; 400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks; 75g/2¾oz unsalted butter; 250g/9oz savoy cabbage or kale, finely sliced; salt and freshly ground black pepper; 25g/1oz cheddar, grated

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 6

Author : Sue Lawrence

easy burns night scottish burns night

Ingredients

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600 grams/1lb 5 ounces large potatoes, peeled and chopped into large chunks400 grams/14 ounces swede (known as turnip in Scotland), peeled and chopped into large chunks75 grams/2¾oz unsalted butter250 grams/9 ounces savoy cabbage or kale, finely slicedsalt and freshly ground black pepper25 grams/1 ounces cheddar, grated

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Instructions

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Step 1

Preheat the oven to 180C/160C Fan/Gas 4.

Step 2

Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

Step 3

Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

Step 4

Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

Step 5

Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top.