Stoemp from Belgium is the epitome of the perfect comfort food. Mashed potatoes are mixed with cream and sauteed vegetables and eaten to experience the taste of a homey and comforting dish.
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Remember those awesome fries that we had from Belgium earlier…? Yeah, those were awesome. Luckily for you, we have another potato recipe from Belgium ready to bless your kitchen….
This Stoemp is the peeeerfect comfort food. Bad day at work? Stoemp will fix it. Feeling under the weather? Stoemp will fix it. Going through a breakup? Stoemp will fix it. There’s nothing that this recipe can’t fix. Challenge me on this, I dare you.
Personalizing Your Stoemp
Okay but really, the thing that makes this stoemp so delicious is the cream and vegetables mixed in… The nutmeg in the cream creates a really homey, nutty, comforting flavor. And the vegetables add an element that cannot be beat.
Really, you can choose to add any vegetables to your stoemp, depending on what you have available. If you don’t like a vegetable in the recipe, feel free to remove it and replace it with something that you enjoy more! I know you’re used to the Garlic Redskin Mashed Potatoes but I really think you need to give these a shot. So worth it.
Cleaning the Leeks
If you’re choosing to put leeks in your stoemp, take extra care when working with them. Cut the leafy parts off of the leeks and then use a knife to cut the stem into small rings. Put these rings into a strainer and rinse them in the sink.
Leeks often hide dirt between their extra rings, so you must rinse between the rings to remove all of the dirt. Then before you add the vegetables back into the mashed potatoes, make sure to squeeze them dry with a paper towel.
Stoemp was one Belgian recipe that I didn’t try while I was visiting in Belgium, but I wish I did! I can only imagine how delicious this recipe would taste made traditionally in Belgium. I did, though, get to make it at home, and I can’t wait for you to try it!
Did you like this stoemp side dish from Belgium? Leave a comment on my blog post to let me know! You can also post a photo on instagram or facebook with the hashtag #TheForeignFork or tag @TheForeignFork.
If you liked this recipe, be sure to check out these other recipes I picked out just for you:
- Jeera Aloo potatoes from Bangladesh
- Potato Pancakes (Draniki) from Belarus
- Creamy Vegetable Soup from Finland
Stoemp or Creamy, Vegetable-Filled Mashed Potatoes (Belgium)
- 2 pounds idaho potatoes, about 5 potatoes
- 2 carrots, peeled and chopped
- 10 oz Brussels sprouts
- 1 ½ leeks, washed and cut into rings
- 6 slices bacon
- 2 tsp salt
- 1 tsp nutmeg
- ½ tsp black pepper
- 1 cup chicken broth
- 1 ⅓ cup heavy cream
- 4 tbsp butter
- Peel and cube the potatoes. In a large pot, boil the potatoes. When tender, drain and mash.
- In a separate pan, cook bacon.
- 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.
- Add stock, cream, nutmeg, salt and pepper.
- Bring to a boil. When vegetables are cooked, strain liquid out of vegetables and reserve. Add the vegetables into the potatoes. I added about ¾ of the vegetable mixture and it was enough, but feel free to add as much or as little as you’d like. Also crumble and add the bacon.
- Add reserved liquid back into the pan. Reheat to a low boil and cook the sauce, stirring continuously, until the sauce reduces and becomes thicker.
- Once sauce is ready, add into the potatoes and mix to combine again. Enjoy!
Instant Pot Instructions
- Wash and peel the potatoes. Cut the potato into eighths, making equal sized pieces.
- Add 2 cups of water into the Instant Pot and add your potatoes. Put the lid on the Instant Pot, then set to MANUAL or HIGH for 6 minutes.
- Once the cooking cycle is complete, perform a Quick Release. Drain any remaining water.
- Turn the Instant Pot to SAUTE, then follow the assembly instructions above.
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