Mashed potato with plenty of vegetables mashed through it, usually carrot or leek, to a rustic, colourful mash. The everyday Brussels classic, traditionally devised to use up leftover vegetables.
Stoemp
Region: Brussels
Stoemp
Region: Brussels
Method
01
Boil the vegetables and potatoes
Boil the potatoes and carrots together in a pan of salted water for approx. 20 minutes, until both are tender.
02
Sweat the onion
Meanwhile, sweat the onion in half of the butter until translucent and soft.
03
Mash
Drain the potatoes and carrots and leave to steam dry briefly. Mash roughly with a potato masher to a rustic mash, not too smooth; stoemp is allowed to keep some texture.
04
Finish
Stir in the sweated onion, the rest of the butter and the milk until creamy. Season with nutmeg, salt and pepper.
05
Serve
Serve warm, traditionally with boudin (black pudding) or fried bacon bits alongside.
Tips & notes
Mash by hand, not with a blender or stick blender; that quickly makes mashed potato sticky and gluey. Stoemp works with almost any vegetable: leek, Brussels sprouts, white cabbage or swede all work just as well as the carrot here. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the carrot with leek for stoemp with leek, an equally classic variant.
- Add 100 g of crumbled cheese for a creamier, more savoury stoemp.
Contains:
Milk
Serve with
- Boudin with apple sauce
| Calories | 350 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 56 g |
| Fat | 12 g |
| Fibre | 9 g |
Estimated values, calculated from standard nutritional values per ingredient.
