Rumpledethumps

[Guest guest]

Rumpledethumps

 

5 large potatoes 2 1/2 cups chopped cabbage 2 leeks, washed and chopped

2 1/2 cups coarsely chopped broccoli 6 tbsps. butter, divided

1/4 tsp. mace salt and pepper to taste 3/4 cup milk 1 1/2 cups grated cheddar

cheese

 

Peel potatoes, cut in chunks and boil for 15 minutes. Steam cabbage, leeks and

broccoli until barely tender. Melt 2 tbsps. butter and stir in mace. Add to

green vegetables. Salt and pepper to taste. Drain potatoes and mash with 2

tbsps. butter, milk and salt and pepper to taste. Combine veggies and potatoes

and spread in an oiled 9 x13 pan. Drizzle with the last 2 tbsps. of melted

butter. Spread cheese over top. Broil until cheese is browned and bubbly.

To make ahead: do not cover with cheese. Bake at 350 degrees for 30 minutes,

then add cheese and broil. serves 12.

 

 

 

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[Guest guest]

I don't remember if this is the same recipe I used but it's very

similar. It's wonderful.

Samantha

 

 

Rumpledethumps

 

5 large potatoes 2 1/2 cups chopped cabbage 2 leeks, washed and

chopped

2 1/2 cups coarsely chopped broccoli 6 tbsps. butter, divided

1/4 tsp. mace salt and pepper to taste 3/4 cup milk 1 1/2 cups grated

cheddar cheese

 

Peel potatoes, cut in chunks and boil for 15 minutes. Steam cabbage,

leeks and broccoli until barely tender. Melt 2 tbsps. butter and stir in

mace. Add to green vegetables. Salt and pepper to taste. Drain potatoes

and mash with 2 tbsps. butter, milk and salt and pepper to taste.

Combine veggies and potatoes and spread in an oiled 9 x13 pan. Drizzle

with the last 2 tbsps. of melted butter. Spread cheese over top. Broil

until cheese is browned and bubbly.

To make ahead: do not cover with cheese. Bake at 350 degrees for 30

minutes, then add cheese and broil. serves 12.