Belgian recipe
How to make Stoemp
stoemp
Brussels and Flanders
Potatoes mashed together with one or more vegetables such as carrots, leeks, spinach or cabbage, often with a little cream or bacon. It is served with sausages, bacon or a fried egg.
Ingredients
- 1 kg floury potatoes, peeled and cut in chunks
- 500 g carrots, sliced, or 2 leeks, sliced
- 1 onion, chopped
- 40 g butter and 50 ml single cream or milk
- Nutmeg, salt and pepper
Method
- Boil the potatoes and carrots together in salted water for about 20 minutes until soft. If using leeks, soften them in a little of the butter instead.
- Meanwhile cook the onion gently in half the butter until soft.
- Drain the potatoes and carrots well and mash them roughly with the rest of the butter and the cream.
- Stir in the onion (and leeks, if using) and season with nutmeg, salt and pepper.
- Serve hot with grilled sausages or crisp bacon.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from the Brabant dialect and is pronounced roughly 'stoomp'. Stoemp with carrots is called wortelstoemp.
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