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.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
This Stoemp is the perfect comfort food. What makes this dish so magical? It’s the fact that it’s creamy, salty, delicious, and also a perfect way to use up just about any variety of root vegetables you have on hand. Brussels sprouts, carrots, leeks and mashed potatoes combine with cream and salty bacon for a side dish dreams are made of.
If you have a deep love for the usual Mashed Potatoes or Garlic Redskin Mashed Potatoes, you will instantly love this root vegetable mash recipe. It’s everything you love about traditional potatoes plus even more goodness.
Recipe Origins
Stoemp, or Stomp as it is pronounced in Brabantian dialect, is the perfect wintertime dish. It was originally made by potato farmers in Brussels, probably trying to survive a harsh winter by using what they had on hand.
Any vegetables could be combined and reused for this dish, helping to stretch meager means.
Though this dish has been made for centuries, it became popular in the 19th century when the world war made getting essentials like meat difficult, and cheap vegetables like potatoes became a more central part of a household’s diet.
Today, though this root vegetable mash dish is still affordable to prepare, it is enjoyed simply because it is delicious–or as a way to use up vegetables in the refrigerator before they go bad. It is often paired with bacon or sausage for more flavor or can be served as a side dish with a meaty main dish.
This dish has many close cousins like Colcannon from Ireland. Stoemp is the Belgian take on a simple but comforting vegetable mash. If you want to try another Belgian take on potatoes, try these Frites and Andalouse Sauce!
Why Make This Recipe?
- New Twist on Mashed Potatoes: I don’t think anyone ever gets tired of mashed potatoes, but this creamy mash takes mashed potatoes to a new level. Adding extra color, nutrients and a hint of nutmeg gives this dish a whole new interest. For another twist on mashed potatoes, try these Horseradish Mashed Potatoes!
- Hidden Veggies: If you have a picky eater on hand, this is a great way to sneak in more vegetables. They may hesitate to try the colorful mash at first but just call it rainbow mashed potatoes!
- No Wasted Veggies: Root vegetables will last for a shockingly long time, but I’m sure I’m not the only one who has gone to use a potato or carrot and discovered it’s no good. Before those veggies take a turn for the worst, put them to good use in this recipe.
What Do You Need to Make This Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Leeks: Make sure to wash these VERY well, as they tend to be a dirty vegetable!
- Idaho Potatoes: Potatoes with a high starch content make for the fluffiest mashed potatoes so I recommend sticking with Idaho potatoes.
- Brussels Sprouts: This is a more modern addition to this root vegetable mash recipe, so feel free to omit if you don’t have Brussels sprouts or don’t like them.
- Heavy Cream: You could substitute half and half or milk for less fat but the creaminess is really what makes this recipe delicious.
- Nutmeg: This spice is the secret ingredient that brings it all together
Tools
- Cutting Board
- Knife
- Large Pot
- Mixing Bowl(s)
How to Make This Recipe
Step One: Prepare the Vegetables
Cut the leaves off of the leeks and discard. Work with the thick part at the bottom, cutting it into thin rings (wash well!).
Peel and cube the potatoes into smaller pieces.
Cut the stems off of the Brussels sprouts and cut each sprout in half.
Peel the carrots and cut them into rounds. Set aside.
Step Two: Cook the Bacon
In a medium pan, cook the bacon. Once the bacon is cooked, remove it to a paper-towel-lined plate and allow it to cool. Then cut the bacon into small pieces.
Step Three: Cook the Veggies
In a large pot, melt the butter. Once melted, add the Brussels sprouts, carrots, and leeks. Saute for about 5 minutes or until the leeks begin to soften.
Add the chicken broth, heavy cream, nutmeg, salt and pepper. Cover and bring to a simmer. Cook for 20-30 minutes or until the vegetables are cooked and tender.
In the meantime, salt a large pot of water and bring it to a boil. Add the peeled and cubed potatoes to the salted water and boil over medium heat for about 13-15 minutes or until fork tender. When the potatoes are cooked, drain the water from the potatoes and return them to the cooking pot.
Step Four: Mash
When the vegetables are cooked, strain the liquid out of the vegetables and reserve the cooking liquid.
Add about 1 cup of the liquid to the potatoes and use a potato masher to mash them until smooth.
Add the cooked vegetables and bacon to the mashed potatoes and stir to combine. Season with more salt, black pepper, and nutmeg to taste.
Serve and enjoy!
Expert Tips
- This is an upscale/modern iteration of Stoemp. The leeks and Brussels sprouts are not always added in traditional recipes. Additionally, the potatoes and carrots are usually cooked together and the cream is added after they are mashed. This Stoemp iteration I was taught is deliciously extra, but feel free to also keep it simple.
- This is a great recipe to measure with your heart. Don’t stress about cutting the perfect amount or measuring the liquid into the mashed potatoes. Just mix and mash until it feels and tastes right to you.
- Some people like their root mash to be creamy and smooth in texture while others like it to be a little on the chunkier side. Do what you prefer!
- I prefer to mash vegetables with a potato masher, potato ricer or fork for the best control. Try to stay away from an electric mixer, immersion blender, or food processor as it can make your potatoes turn out gluey.
Recipe Variations
This Stoemp recipe is customizable and great for using up anything you have on hand. I love this version with simple ingredients, but you could add any mixture of root vegetables like white sweet potato, parsnips, spinach, rutabaga, celery root, cabbage, green beans, roasted garlic, or more. Not a fan of one veggie or another? Leave them out!
Feel free to switch in and out any mashed vegetables you prefer. You could even use leftover vegetables for your creamy vegetable mash. Steamed vegetables will melt perfectly into this vegetable mash but roasted veggies add a little more flavor and texture.
You can also add other mix-ins to Stoemp. I’ve seen this Root Vegetable Mash made with caramelized onions, parmesan cheese, and a variety of fresh herbs like fresh thyme.
FAQs
You can enjoy Stoemp as a comfort meal all on its own or as a side dish. It makes a great side dish for a hearty stew (like this Irish Stew Recipe), sausage, roasted chicken, short ribs, or pork chops. It’s a great recipe to add to your Thanksgiving table or any holiday table. It would also be great served as a side to another Belgian specialty, Steamed Mussels.
If you’re choosing to put leeks in your Root Vegetable Mash, 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.
Of course! Store any leftovers in an airtight container in the refrigerator for a couple of days. It reheats well in the microwave or on the stove. You may need to add a little bit of liquid to bring it back to life.
This Root Vegetable Mash also freezes well. It can be frozen for up to three months.
Did you enjoy this Stoemp Recipe from Belgium? If so, check out these other recipes I picked out just for you:
- Liege Waffles from Belgium
- Caramelized Potatoes Recipe from Iceland
- Jeera Aloo from Bangladesh
- German Potato Salad
Stoemp
Equipment
- Cutting Board
- Knife
- Large Pot
- Mixing Bowl(s)
Ingredients
- 1 leek, washed and cut into rings
- 2 pounds Idaho potatoes, about 5 potatoes, peeled and cubed
- 10 oz Brussels sprouts, stems cut off and each sprout cut in half
- 2 carrots, peeled and chopped into thin rounds
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 cup chicken broth
- 1 ⅓ cup heavy cream
- 1 teaspoon nutmeg
- 2 teaspoon salt , + more to salt the potato water
- ½ teaspoon black pepper, Use code FF20 for 20% off
Instructions
- Prepare the vegetables: Cut the leaves off of the leeks and discard. Work with the thick part at the bottom, cutting it into thin rings (wash well!). Peel and cube the potatoes. Cut the stems off of the Brussels sprouts and cut each sprout in half. Peel the carrots and cut them into rounds. Set aside.
- In a medium pan, cook the bacon. Once the bacon is cooked, remove it to a paper-towel lined plate and allow it to cool. Then cut the bacon into small pieces!
- In a large pot, melt the butter. Once melted, add the brussels sprouts, carrots, and leeks. Saute for about 5 minutes or until the leeks begin to soften.
- Add the chicken broth, heavy cream, nutmeg, salt and pepper. Cover and bring to a simmer. Cook for 20-30 minutes or until the vegetables are cooked and tender.
- In the meantime, salt a large pot of water and bring it to a boil. Add the peeled and cubed potatoes and boil for about 13-15 minutes or until fork tender. When the potatoes are cooked, drain the water from the potatoes and return them to the pot.
- When the vegetables are cooked, strain the liquid out of the vegetables and reserve it.
- Add about 1 cup of the liquid into the potatoes and use a potato masher to mash them until smooth.
- Add the cooked vegetables and bacon into the mashed potatoes and stir to combine. Season with more salt and nutmeg to taste.
- Serve and enjoy!
Notes
- Leeks: Make sure to wash these VERY well, as they tend to be dirty vegetables!
- Idaho Potatoes: Potatoes with a high starch content make for the fluffiest mashed potatoes so I recommend sticking with Idaho potatoes.
- Brussels Sprouts: This is a more modern addition to this recipe, so feel free to omit if you don’t have Brussels sprouts or don’t like them.
- Heavy Cream: You could substitute half and half or milk for less fat but the creaminess is really what makes this recipe delicious.
- Nutmeg: This spice is the secret ingredient that brings it all together
- This is an upscale/modern iteration of Stoemp. The leeks and Brussels sprouts are not always added in traditional recipes. Additionally, the potatoes and carrots are usually cooked together and the cream is added after they are mashed.
- This iteration I was taught is deliciously extra, but feel free to also keep it simple. This is a great recipe to measure with your heart. Don’t stress about cutting the perfect amount or measuring the liquid into the mashed potatoes. Just mix and mash until it feels and tastes right to you.
- Some people like their root mash to be creamy and smooth in texture while others like it to be a little on the chunkier side. Do what you prefer!
- I prefer to mash vegetables with a potato masher, potato ricer, or fork for the best control. Try to stay away from an electric mixer, immersion blender, or food processor as it can make your potatoes turn out gluey.
Melanie says
My husband is Dutch and we love this dish! His family in Holland taught him to make Stoemp with just potatoes and carrots. Yum!
Alexandria Drzazgowski says
Yum that sounds great! Yes, I mention in the article that this is an elevated version of Stoemp, but you can always make it simpler as well! Have you made his family’s version?