STOEMP (BELGIUM)
I used this recipe for week 26 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Stoemp is a traditional Belgian potato dish that can be made with many different vegetables, including cabbage, carrots and onions. This version uses leeks.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 409.5, Fat 23.8, SaturatedFat 14.7, Cholesterol 77.3, Sodium 1875.4, Carbohydrate 44.8, Fiber 5.5, Sugar 3.5, Protein 6.5
BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)
This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
Provided by Belgicook
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a small skillet over high heat.
- Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
- Remove from heat and set aside.
- Bring a large pot of salted water to a boil.
- Add potatoes and carrots.
- Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
- Drain the vegetables and place them in a salad bowl.
- Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
- Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
- Add cream and nutmeg.
- Season with salt and pepper.
- Toss well and serve.
Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7
STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES
This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer.
Provided by LilKiwiChicken
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
- While the potatoes are cooking, melt the butter in a large frypan over medium heat.
- Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
- Add the cream and stock. Simmer for approximately 10 minutes.
- Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
- Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
- If the mixture is too dry add more butter or milk if you don't want too much fat.
- This is yummy served with stews and casseroles.
Nutrition Facts : Calories 325.9, Fat 13, SaturatedFat 8.1, Cholesterol 40.1, Sodium 71.6, Carbohydrate 48.4, Fiber 6, Sugar 4, Protein 6
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3/5 (2)Category Side DishCuisine Belgian, DutchTotal Time 1 hr 45 mins
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5/5 (2)Category Main CourseCuisine BelgianTotal Time 30 mins
- Add the potatoes to a medium pan or pressure cooker and add water until the potatoes are fully submerged. Add some salt and cook until tender when pierced with a fork. See notes.
- Add a tablespoon of the vegan butter or margarine to a saute pan and heat over medium-high heat. Once it has melted, add the cabbage. Season with pepper and salt, to taste. Fry the cabbage, stirring regularly until the cabbage has softened and slightly browned for about 10 minutes.
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- Cut the leaves off of the leeks and work with the thick part at the bottom. Cut and prepare all vegetables. In a large pot, melt the butter and add the vegetables. Saute for about 5 minutes.
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- Place the potatoes in a pot with water and cook on medium heat until soft (a knife should go through it easily, but they shouldn’t be crumbling apart). Mash or puree with a hand blender and set aside.
- Place the butter, onion and garlic in a frying pan on medium heat and cook for 1 minute. Add the sliced leeks and cook until translucent.
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- Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.
- Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely.
- Add a tablespoon of the butter to a large non-stick pan and place it over medium-high heat. Once the butter has melted, then add the finely sliced savoy cabbage. Season with a pinch of pepper and salt.
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