Sunday, 23 December 2012



A take on the recipe for rumbledethumps on the BBC website.
Basically, I just used what was available in the local shops and what was in the fridge that needed using up


750g potato, peeled and diced.
500g parsnips, peeled and diced.
50g butter
A bit of cooking oil of choice
1/2 white cabbage, quite finely sliced into 2cm lengths (sliced one way, then turn it a quarter and chop it again a couple of times)
1 onion
salt and pepper
a bunch of cheese, grated (i used up some mozzarella and mature cheddar)


Put the potato and parsnips in a pan, cover with water and add a teaspoon of salt.
Put a lid on, bring to the boil, remove lid, turn down and simmer until very tender.
While that's cooking, hear the butter with a bit of normal cooking oil in another pan with that has a lid.
Turn it up high, fry the onion until golden.
Turn it down, add the cabbage and stir.
Put a lid on and sweat it for 5 minutes. Don't over do it, they must still be quite firm.
Drain the veg. Return them to the pan.
Add the onion, cabbage and butter mix.
Mash, season with salt and pepper to taste (about 1/4 tsp salt and 10 turns of pepper)
Transfer to a lidded casserole dish, cover the top with the cheese.
Put the lid on and put in the oven at 180C for 30 minutes.
After that, remove the lid and put back in the oven for a further 15 minutes.

Nom the hell out of it.
Lie down and wonder why you tried to eat so much.

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