Sunday, 25 November 2012

Recipe LXXXI - Potato, Carrot and Leek Stump

Today is Stir-up Sunday and I've been busy making this year's Christmas Pudding (see Recipe XXXV), so this week's recipe is very simple. I'm going through a side-dish period - last week was red cabbage, this week potatoes, carrots and leeks. If you want to get your kids to eat their vegetables, don't chuck it on the plate having boiled the Bejayzus out of it: put a little love in there. All you need is a bit of thought and attention to detail. This is a typically northern English recipe, but it is very well-known in other northern European countries. In Flanders, it is called Stoemp. You can replace the leek with swede (rutabaga), which is the purest northern English recipe.

6 potatoes
4 average-sized carrots
1 leek
50g butter
75cl milk
A hardish yellow cheese, like Cheddar or Grimbergen, cut into cubes (optional)
Some more butter for frying + olive oil
Salt & fresh ground black pepper

Cut the potatoes into boiling size, so a little bigger than the circle created by your thumb and forefinger. Slice the leek into rings and then in half. While the potatoes are boiling in salted water, fry the leek gently for ten minutes in some butter and olive oil with the sausages, which will give it some flavour, adding some salt and pepper.

Once the potatoes are nicely boiled, put some butter and milk in it, and mash it up into a consistency.

Then add the leek, mixing well. At this point, you can slip in some small blocks of cheese if you want. Serve with sausages and a nice sauce like mayonnaise, pickle or mustard.

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