Recipe by Nif
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!
Top Review by amylyle
I was just trying to use up kale & turnips from my CSA box and was happy to find a recipe that called for both, but this was far yummier than I expected. (I did throw in a couple cloves of chopped garlic with the kale while it was being sauteed, but otherwise cooked it as directed.)
- 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
Directions See How It's Made
- 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.