Sides
Stoemp
Ingredients
- - 600 g Floury potatoes, peeled and chunked (1.3 lb)
- - 300 g Carrots, chopped (10 oz)
- - 50 g Unsalted butter (3½ tbsp)
- - 100 ml Whole milk, warmed (1/3 cup + 1 tbsp)
- - 1 Onion, finely chopped (1)
- - 6 g Fine sea salt (1¼ tsp)
- - 2 g Ground black pepper (1/2 tsp)
Method
- Place the potatoes and carrots in a large pan of salted water, bring to a boil, and cook together for 18–20 minutes until both are tender.
- Meanwhile, gently fry the onion in half the butter until soft and lightly golden.
- Drain the potatoes and carrots well and return to the pan over low heat for 1 minute to dry out any excess moisture.
- Mash roughly with a potato masher — stoemp should keep some texture, not be silky smooth.
- Stir in the remaining butter, warmed milk and fried onions. Season generously with salt and pepper.
- Serve hot alongside sausages, bacon or a fried egg.
Introduction: A Brussels comfort classic, stoemp is a rustic mash of potatoes combined with a chosen vegetable — carrot,
leek or cabbage being the most common — cooked together until soft and mashed roughly rather than
smooth.
Cultural Background: A Brussels comfort classic, stoemp is a rustic mash of potatoes combined with a chosen vegetable — carrot,
leek or cabbage being the most common — cooked together until soft and mashed roughly rather than
smooth. It's traditionally served alongside sausage or bacon.
Tips: Cook the potato and vegetable together in the same pot so they mash into one another naturally. Don't over-mash — some texture and small lumps are part of stoemp's rustic character.
Variations: Swap carrot for leek, cabbage, or Brussels sprouts for other classic stoemp variations. Vegan version: use olive oil and a plant milk in place of butter and dairy milk.
Vegetarian/Vegan: Naturally vegetarian; a vegan variation is included above.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat in a covered pan over low heat with a splash of milk, stirring often, or microwave in 1-minute bursts.
Nutrition: Per serving: approx. 230 kcal, 4g protein, 10g fat, 32g carbohydrate, 7g sugar.
FAQs:
Q: What is stoemp traditionally served with?
A: Most commonly with Belgian sausages (saucisse de Bruxelles) or bacon, plus a rich gravy.
Q: Can I make stoemp ahead?
A: Yes, though it's best reheated gently with a little extra milk, as it firms up on cooling.