Stump Recipes

STUMP

Steps:

• 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.

STUMP SOUP

Steps:

• Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
• Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
• Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
• Boil for 30 minutes, stirring occasionally.

STUMPS SPECIAL RECIPE (DRY RUB)

Steps:

• Mix spice ingredients in a small bowl and rub into desired steak.

STOEMP (BELGIUM)

Steps:

• Boil the potatoes with the salt. Drain and run through a ricer or mash.
• Meanwhile, rinse the leeks thoroughly and slice them into rings.
• Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown).
• Add the chicken stock, cream, nutmeg and salt and pepper to taste.
• Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
• Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry).
• At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top).