{"id":3368,"date":"2023-12-27T17:35:45","date_gmt":"2023-12-27T17:35:45","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3368"},"modified":"2024-02-09T21:32:20","modified_gmt":"2024-02-09T21:32:20","slug":"rumbledethumps","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/rumbledethumps\/","title":{"rendered":"Rumbledethumps"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Rumbledethumps<\/span><\/h2>\n
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England has\u00a0bubble and squeak<\/a>, Ireland owns\u00a0colcannon<\/a>\u00a0and, in Scotland, this delicious fry-up of vegetables is called rumbledethumps. The dish is popular in the Scottish border regions and is perfect for using up\u00a0leftover mashed potatoes\u00a0and vegetables you have in the fridge.<\/span>
<\/div>This rumbledethumps recipe calls for swede (also known as turnip or neeps) (known as a rutabaga in the US), and cabbage or kale. The vegetable mixture is topped with cheese and then baked until bubbling. The beauty of the dish is it can be made the day before and heated up. All it needs alongside it is a\u00a0hearty stew, or, if you prefer to eat it on its own, try\u200b it with a fried egg on top.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Elaine Lemm, The Spruce Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 21<\/span> oz<\/span> potatoes<\/span> peeled, boiled, and mashed, or leftovers<\/span><\/li>
  • 14<\/span> oz<\/span> swede (rutabaga) or turnip<\/span> peeled, boiled, and mashed, or leftovers<\/span><\/li>
  • 3<\/span> oz<\/span> unsalted butter<\/span> softened, divided<\/span><\/li>
  • 9<\/span> oz<\/span> savoy cabbage or kale<\/span> finely sliced<\/span><\/li>
  • Kosher salt<\/span> to taste<\/span><\/li>
  • Pepper<\/span> to taste<\/span><\/li>
  • 1<\/span> oz<\/span> grated cheddar cheese<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Gather the ingredients.<\/div><\/li>
    • Preheat the oven to 350\u2109 \/ 180\u2103 \/ Gas 4. Add the mashed potato and swede (rutabaga) to a large mixing bowl and set aside.<\/span><\/div><\/li>
    • Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.<\/div><\/li>
    • Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.<\/div><\/li>
    • Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated through.<\/div><\/li>
    • Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.<\/div><\/li>
    • Serve piping hot as a side or main dish and enjoy.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • To make mashed potatoes and\u00a0turnips, peel and cube the vegetables and add them to a pot of cold water. Bring to a boil and cook until both veggies are fork-tender. Drain and mash well.<\/li>\n
      • You can make the rumbledethumps the day before and heat it up\u2014perfect for those days when you’re in a hurry.<\/li>\n
      • The beauty of this dish is that you do not have to worry about the quantities. If you are using leftovers, then what you have will dictate the recipe. Everyone has their own version, so adjust the recipe to suit your tastes.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3365,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,1598,2487,1628,140,1712],"tags":[],"class_list":["post-3368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-bryans-favorites","category-left-overs","category-scottish","category-side","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/12\/Scottish-Rumbledethumps-Recipe-18.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3368"}],"version-history":[{"count":6,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3368\/revisions"}],"predecessor-version":[{"id":3412,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3368\/revisions\/3412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3365"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}