Stoemp

5 from 1 vote

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.

Course Side Dish

Cuisine Belgium

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 375kcal

Author Alexandria Drzazgowski

Equipment

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

Recipe copyright The Foreign Fork. For personal or educational use only.

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.

Nutrition