Rumbledethumps
HB-17164 · Hand-built original · British
Buttery mashed potato and swede folded with cabbage and baked under cheddar until the top is golden and crisp.
BritishMain course1 hr 30 minServes 629 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: chunks
Servings:6quantities adjust to match
Ingredients
- 1 lb. 5 oz. large potatoes, peeled and chopped into large chunks
- 14 oz. swede (rutabaga), peeled and chopped into large chunks
- 2 3/4 oz. butter, divided
- 9 oz. savoy cabbage or kale, finely sliced
- Salt and freshly ground black pepper
- 1 oz. cheddar, grated
Method
- Heat the oven to 360°F ahead of assembling the mash.
- Boil the potato and swede chunks in salted water until both are completely tender, drain them well, and return them to the hot pan.
- Melt about 2 ounces of the butter in a separate pan and cook the sliced cabbage for a few minutes until it softens but keeps its green color.
- Tip the buttered cabbage into the potato pan with the remaining butter and mash everything together, seasoning the rumbledethumps with salt and black pepper.
- Pack the mash into an ovenproof lidded dish, scatter the grated cheddar over the top, and bake it covered for about 30 minutes.
- Take the lid off for a final 15 minutes so the cheesy top turns golden brown and crisp at the edges.
Prep: 30 min · Cook: 1 h
Nutrition (per serving, where published)
29 kcalCalories
0.8 gProtein
6.3 gCarbs
0.1 gFat
1 mgSodium
160 mgPotassium
3 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data