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Stump




Source of Recipe


the web


Recipe Introduction


This tasty vegetable pur�e 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 (� oz)
Milk - 150 ml (� 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.