Vegetarian Rumbledethumps

Inspired by: BBC UK


  • 300G large potatoes, peeled and chopped into large chunks

  • 200g swede (known as turnip in Scotland), peeled and chopped into large chunks

  • 50g unsalted butter

  • 150g savoy cabbage or kale, finely sliced

  • salt and freshly ground black pepper

  • 15g cheddar cheese, grated


  • Preheat the oven to 180C/350F/Gas 4.

  • In a saucepan cook the potatoes and swede of salted boiling water until tender. Drain well and return to the pan.

  • 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.

  • 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.

  • 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.

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