England has Bubble and Squeak, Ireland Colcannon and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps. The name is so delightful and intriguing and just where it comes from, who knows?
The dish is popular in the Scottish border regions and you will not find it all over Scotland, but when you do, enjoy and try making it at home.
- 1 pound left over mashed potatoes
- 14 ounces mashed turnip (Swede)
- 3 ounces butter unsalted
- 9 ounces Savoy cabbage or kale finely sliced
- 1 pinch salt and pepper
- 1 ounce cheddar cheese grated
- Preheat the oven to 350 F.
- Place the mashed potato and swede into a large mixing bowl and put to one side. Melt 2 ounces 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 swede, add the remaining butter and mash together thoroughly. 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 and if possible a little crispy on the top.
- Serve piping hot as a side dish with a casserole, pie or any hearty foods.