Carisma Rumbledethumps

Method

STEP 1

Place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain, return to the pot, and mash the potatoes until smooth (or leave them slightly chunky for texture if you prefer). Set aside.

STEP 2

While the potatoes are cooking, heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Add the sliced leeks and garlic, and sauté for 3-4 minutes until softened. Add the shredded cabbage and broccoli florets. Sauté for another 5-6 minutes, until the vegetables are tender but still slightly crisp. Remove from heat.

STEP 3

Add the sautéed vegetables, spring onions, parsley, thyme, and 1 tablespoon of extra virgin olive oil to the mashed potatoes. Season generously with salt and freshly ground black pepper, and mix until everything is well combined.

STEP 4

Preheat the oven to 180°C. Brush a 6-cup muffin tin or individual ramekins with extra virgin olive oil to ensure the Rumbledethumps will crisp up nicely and not stick.

STEP 5

Spoon the potato-vegetable mixture into the prepared muffin tin or ramekins, pressing down slightly so each portion is compact. If using cheese, sprinkle a little grated Parmesan or sharp cheddar over the top of each portion.

STEP 6

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy around the edges.

STEP 7

Allow to cool for a few minutes, then gently run a knife around the edges to help lift the individual Rumbledethumps out of the tin or ramekins. Garnish with extra chopped parsley and serve hot!

TIPS:

Herbs: You can experiment with other herbs like rosemary, chives, or dill, depending on what you like or have on hand.

Greens: Feel free to swap in other leafy greens like kale or spinach in place of cabbage or broccoli.

Cheese: For a dairy-free option, skip the cheese topping or use a dairy-free cheese alternative.

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