Carrot Stoemp (Belgian Mashed Potatoes with Carrots)

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WHAT'S SPECIAL
Originating from Belgium, Stoemp has been a staple in Belgian cuisine for centuries, cherished for its simplicity and versatility. Stoemp is a perfect combination of mashed potatoes and sweet carrots. Additionally, the slow cooking process of po, simmering the vegetables until tender, allows the flavors to meld together beautifully, resulting in a dish that's comforting and full of depth.

Carrot Stoemp (Belgian mashed potatoes with carrots)

Carrot stoemp, or Belgian stoemp, is a traditional dish from Belgium made with mashed potatoes and vegetables (carrots or spinach or broccoli), flavored with butter, onion and herbs. It's a comforting and hearty side dish that pairs well with various meats or can be enjoyed on its own. Let's try the classic version with carrots!
Serve carrot stoemp as a side dish alongside roasted meats or sausages.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Belgian
Servings 4

Equipment

  • 1 Large pot or Dutch oven
  • 1 masher

Ingredients
  

  • 1 onion
  • lbs carrots (600 g - 21 oz)
  • 2 lbs potatoes (1 kg - 35 oz)
  • cup chicken broth (30 cl)
  • 2 bay leaves
  • tsp dried thyme
  • pinch nutmeg
  • 7 tbsp butter (100 g)
  • salt and pepper (to taste)

Instructions
 

  • Peel all the vegetables: onion, potatoes, carrots.
  • Finely chop the onion. Roughly chop the carrots and potatoes.
  • In a large Dutch oven, sauté the onion in the butter until translucent. Medium heat.
  • Add the carrots, stir well and cook for about 5 minutes.
  • Reduce the heat a little, add the potatoes and cook for 5 more minutes.
  • Add chicken stock, bay leaf, nutmeg, thyme, salt and pepper.
  • Stew for about 1 hour. Add a little water during cooking if necessary. Cooking is finished when all the vegetables start to mash.
  • Remove from heat and remove the bay leaves.
  • Mash the vegetables a little to obtain a chunky mashed potatoes. Adjust the seasonings to taste and serve hot.

Notes

  • Leftover carrot stoemp can be stored in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave before serving.
Keyword Belgian Stoemp, Stoemp

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