Rumbledethumps

Name: Rumbledethumps
Cuisine: British
Ingredients: 2 large floury baking potatoes, such as Pentland Squire or Maris Piper, cut into small chunks (about 750g/1lb 10oz total weight); 200 g (7 oz) parsnips, cut into small chunks; 2 large floury baking potatoes, such as Pentland Squire or Maris Piper, cut into small chunks (about 750g/1lb 10oz total weight); 2 large floury baking potatoes, such as Pentland Squire or Maris Piper, cut into small chunks (about 750g/1lb 10oz total weight); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 free range egg, beaten; Flour for dusting; 1 onion, finely chopped; 150 g (5 oz) Brussels sprouts, base removed, broken into individual leaves (or use chopped cabbage); 3 tablespoons vegetable oil; 50 g (2 oz) unsalted butter; 1 tablespoon chopped fresh parsley; 1 tablespoon grainy mustard

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 large floury baking potatoes, such as Pentland Squire or Maris Piper, cut into small chunks (about 750g/1lb 10oz total weight)
200 g (7

Europe
United Kingdom
Side dish
Vegan
Scotland

Method

Rumbledethumps is the strange name given to a type of Scottish bubble and squeak, a dish enjoying renewed popularity in the UK. I like to enliven it with some parsnip and top it with a mustard butter.

Place the potatoes and parsnips in a pan, cover with cold water and bring to the boil. Cook until tender, then drain well. Mash thoroughly, place in a bowl and leave to cool.

For t