Sig's Rumbledethumps
Sig's Rumbledethumps

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sig's rumbledethumps. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Rumbledethumps is not only a great name, but it combines the simplest of vegetables—mashed potatoes, swede, and kale—to make a delicious side dish. Hey guys, I hope you're all having a fab day :) Tonight I'm making Rumbledethumps! You may not have heard of it before.

Sig's Rumbledethumps is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Sig's Rumbledethumps is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook sig's rumbledethumps using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Rumbledethumps:
  1. Take for Rumbledethumps
  2. Prepare 700 grams peeled and quartered medium sized potatoes
  3. Take 1/2 a swede (yellow turnip) chopped into small chunks,
  4. Make ready 1/4 savoy or cabbage of choice , shredded finely
  5. Make ready 50 grams butter
  6. Take vegetarian or meat extra filling
  7. Take 500 grams vegetarian or meat minced (ground) of choice or shredded leftover meat
  8. Make ready 1 onion ,finely chopped
  9. Get 1 tbsp Worcestershire sauce
  10. Get 2 tbsp tomato puree
  11. Get 1 or 2 tablespoon of flour for dusting to thicken mixture
  12. Make ready 1 vegetable or beef stock cube
  13. Take 75 grams Cheddar or other strong cheese, grated.

This vegetarian dish is suitable for freezing and works on. Sig's Rumbledethumps Recipe - Are you ready to cook? Let's try to make Sig's Rumbledethumps in your home! Rumbledethumps: Scottish version of colcannon or bubble and squeak.

Instructions to make Sig's Rumbledethumps:
  1. preheat oven to 170C/gas 4
  2. Prepare your potatoes, swede(turnip) and cabbage.
  3. boil the potatoes and the swede together in a pot of salted water for about 15 minutes . Add the cabbage and boil for another 5 minutes. Drain well,add the butter and break up the potatoe with a fork.
  4. In the meantime dry-fry mince and onion until the mince is browned and onion has slightly softened
  5. Add Worcestersauce ,tomato puree and flour stir well . Use between 250-350 ml of water adding to mince to consistency you prefer, stir well until it has thickened.
  6. pour the mixture into a heatproof dish , level out .Add the potato and cabbage mix over the top.
  7. Scatter with grated strong cheese.. Bake for 20 minutes or until golden and bubbling.
  8. Rumbledethumps is wonderful on its own ,without the mince, just double the ingredients for it and do not add mince.

I used the recipe from Moosewood Restaurant Favorites, which just came out. Rumbledethumps - traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. I made rumbledethumps earlier this week and as a few people asked what they were I thought I'd share Updating an old recipe post with new photos for Rumbledethumps - ready for Burns Night. English only, other review rules - Big post screen. rumbledethumps.

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