Celeriac and Swede Rumbledethumps
By OcadoLife
Published on 11 January 2024
As joyous to eat as it is to say, this golden Celeriac and Swede Rumbledethumps is a bubbling taste sensation of earthy root veg. A Scottish dish that typically includes potato, it’s been given a twist by cookbook author and food writer Ed Smith, who’s added celeriac for an extra layer of flavour. This makes a fab side dish, or serve as a main with a leafy salad. Looking for more side dishes? Look no further.Time and servings
1 hr 5 minsTotal time
Serves 4310 kcal/serving
15 minsPrep time
50 minsCooking time
Ingredients
- 600g celeriac, cut into 2-3cm dice
- 600g swede, cut into 1-2cm dice
- 45g salted butter, plus 1 tsp
- 1 nutmeg, for grating
- ½ medium onion, diced
- 200g curly kale, roughly chopped
- 100g mature cheddar, grated
- 1 mixed leaf salad (optional)
Method
Step 1
Cook the celeriac and swede in a large pan of boiling, salted water for 15-20 mins, until tender. Preheat the oven to 220°C/200°C fan/gas 7.Step 2
Drain the veg, then roughly mash with 45g butter for a chunky texture. Season with salt, freshly ground black pepper and nutmeg, to taste.Step 3
Melt the remaining 1 tsp butter in a large frying pan over a medium heat. Cook the onion for 4-5 mins until softened, then add the kale and cook for 5 mins more, adding a splash of water to generate steam. Stir through the mashed roots until combined.Step 4
Decant the mixture into a deep 26 cm ovenproof dish and scatter over the cheese. Bake for 15-20 mins, until bubbling and golden. Serve with a dressed leafy salad, if liked.