About
Pinch of Nom
Prep time: 10 mins
Cooking time: 40 mins
162 kcal per serving
When we asked our fantastic taste testers to review this recipe, the most asked question was, 'But ... what is rumbledethumps?' Mostly heard of 'Up North’, it's a Scottish version of the Irish colcannon, or the English bubble and squeak. Why is it called Rumbledethumps in this book? Because we're northerners, of course!
Weekly Indulgence
Vegetarian
Freezable
Gluten-free
Serves 4
Tags
© 2024 Kate Allinson and Kay Featherstone / Bluebird Books · Reproduced with permission. · Pinch of Nom: 100 Slimming, Home-style Recipes by Kate Allinson and Kay Featherstone (Bluebird, Hardback £20; eBook £16.99) Photography by Mike English
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Paul H. favorited Rumbledethumps
12 Mar 10:20
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Robin C. favorited Rumbledethumps
12 Mar 05:07
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Bluebird Books published her project Rumbledethumps
04 Apr 09:00
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Step 1
Cook the diced potato and swede in a pan of boiling salted water until soft, then drain and set aside.
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Step 2
Preheat the oven to 200°C (fan 180°C/gas mark 6).
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Step 3
Spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the onion and cabbage and cook for 3-4 minutes until they start to soften slightly, then add them to the cooked potato and swede and mash roughly with a fork or spoon.
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Step 4
You want to leave it a bit chunky.
Season well with salt and pepper and stir in the egg yolk. Place in an ovenproof dish, sprinkle the grated cheese evenly over the top, and cook in the oven for 15-20 minutes, or until the cheese is melted and golden brown. -
Step 5
Remove from the oven and serve.
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