Swede Rumbledethumps

Working with The University of Sheffield

Season: SpringWinter

Possibly the best-named dish in this collection? It’s like a Scottish bubble and squeak: mashed spuds and swede, mixed with cabbage or kale, topped with cheese and baked until golden crispy. Salivating yet? Recipe from bbc.co.uk/food.

Serve with a green salad, to Spring-ify it.

Lots of swedes in the boxes this week. Get rumbledethumping!

Ingredients

600g/1lb 5oz large potatoes, peeled and chopped into large chunks

400g/14oz swede peeled and chopped into large chunks

75g/2¾oz butter

250g/9oz savoy cabbage or kale, finely sliced

salt and freshly ground black pepper

25g/1oz cheddar, grated

Method

Preheat the oven to 180C/160C Fan/Gas 4.

Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.

Heat 50g/2oz butter in a pan and gently cook the cabbage for a few minutes, until the cabbage is tender but retains its colour.

Add the cabbage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash together using a potato masher. Season, to taste, with salt and freshly ground black pepper.

Place the mashed vegetables into an ovenproof lidded dish and top with the cheese. Cover with a lid and bake in the oven for about 30 minutes. Then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden on top.