Swede Rumbledethumps
A hearty Scottish casserole-like dish that mashed swede and potatoes mixed with buttered cabbage and topped with cheese. The name comes from the noise in the kitchen as the potatoes and cabbage are mashed (rumbled) in the pan (thumped). This dish is delicious served on its own with crusty bread or as a side dish.
Substitute:
- No butter? Use olive oil.
- No chives? Swap for spring onions or parsley.
- No swede? Use parsnips instead.
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
450 g Swede
450 g Potatoes
150 ml Milk of choice
150 g Cheddar (or vegan cheese - grated)
1 tbsp Butter (or vegan butter)
Salt & pepper
For the cabbage:
350 g Savoy cabbage
2 tbsp Chives (chopped )
2 tbsp Butter (or vegan butter )
Salt & pepper
Recipe:
- Roughly chop the swede and potatoes, leaving the skin on.
- Put in a saucepan and cover with water. Season with salt and boil for about 20 minutes, or until soft.
- Slice the savoy cabbage.
- Heat the butter in a large frying pan over medium heat, then add the cabbage and a pinch of salt and pepper. Cook for 4-5 minutes, until just tender.
- Drain the swede and potatoes, add the butter (or vegan butter) and milk of choice. Use a potato masher or wooden spoon to mix and mash the potatoes until you have a rustic puree.
- Preheat the oven to 220 C/200 fan/gas mark 7. Add the cabbage, half the grated cheese and chopped chives to the mashed mixture. Gently mix together and season to taste with salt and pepper.
- Pile the mixture into a baking dish and scatter the rest of the cheese on top.
- Bake for 15-20 minutes until bubbling and golden. Serve immediately with crusty bread. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Make croquettes by rolling the mixture into balls. Dip in flour, egg wash (or milk of choice) and breadcrumbs. Fry in oil or bake until golden and crispy.
