Stump recipe
information
This tasty vegetable puree combines three of the best of Britain's traditional root vegetables. It is a particularly good method of using up older carrots and swede, which tend to be tough unless cooked well. You can vary the quantities if you prefer one vegetable to predominate but do include enough carrots to give an attractive colour.
ingredients
225 g (8 oz) carrots, peeled and sliced
225 g (8 oz) swede, peeled and sliced
225 g (8 oz) potatoes, peeled and sliced
15 g (1/2 oz) butter
150 ml (1/4 pint) fresh milk
salt and pepper
225 g (8 oz) swede, peeled and sliced
225 g (8 oz) potatoes, peeled and sliced
15 g (1/2 oz) butter
150 ml (1/4 pint) fresh milk
salt and pepper
method
1. Simmer the vegetables in lightly salted water in a medium saucepan for 30 minutes or until soft. Drain well.
2. Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.
2. Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
