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Ingredient
Rutabaga Rumbledethumps
Introduce
Chef :
LauraRutabaga Rumbledethumps
Blimey it’s cold in Blighty – time for heart-warming dishes and none better than Rumbledethumps from the Scottish border regions.
Ingredient
Food ration :
2 as a main, 4 as a side dishCooking time :
30-35 minutes
250 g
baby potatoes, skin on
150 g
leek, thinly sliced
60 g
butter
2 tablespoons
chives (optional)
Cooking instructions
* Step 1
Boil the potatoes and swede in a pan of boiling salted water for 15-20 minutes until they are soft, drain well then roughly mash. Season with pepper. Add half the butter and the chives and stir to combine.
* Step 2
Fry the leek in the remaining butter for 2-3 minutes. Add the cabbage and continue frying for 4-5 minutes until the cabbage stalks are tender. Season with salt and pepper.
* Step 3
Divide the leek and cabbage mixture between four large ramekins or one medium dish, top with the potato and swede then sprinkle with the cheese. Bake in the oven at 200 degrees C fan for 15 minutes until the cheese has melted and turned golden brown.
* Step 4
Serve as is as, a side dish, or top with a poached egg and/or crispy bacon for breakfast/brunch.
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