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Stump




Source of Recipe


the web


Recipe Introduction


This tasty vegetable purée originating from the north of England combines three of the best of Britain’s traditional root vegetables.


List of Ingredients




Carrots - 225g (8 oz), peeled and sliced
Swede - 225g (8 oz), peeled and sliced
Potatoes - 225g (8 oz), peeled and sliced
Butter - 15g (½ oz)
Milk - 150 ml (¼ pint)



Recipe



Simmer the vegetables in boiling water in a saucepan for 30 minutes or until soft. Drain well.

Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.

Sreves 4.