Best 2 Stoemp Belgian Mashed Potato Recipes

Are you craving a hearty and comforting meal that combines the flavors of creamy mashed potatoes with the sweetness of caramelized onions and the savory crunch of bacon? Look no further than "stoemp" – a traditional Belgian dish that takes mashed potatoes to a whole new level. This delectable dish is a symphony of textures and flavors, featuring tender and fluffy potatoes, crispy bacon bits, and sweet and tangy caramelized onions, all harmoniously blended together. Get ready to embark on a culinary journey and discover the secrets behind creating the perfect stoemp, a dish that is sure to warm your heart and satisfy your taste buds.

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STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES

Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes image

This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer.

Provided by LilKiwiChicken

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
4 tablespoons butter
3/4 cup cream (single is fine)
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 medium leeks, finely sliced (don't use the dark green bits)
1/2 cup stock, light vegetable, make sure it's good quality
salt and pepper
little freshly ground nutmeg

Steps:

Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
While the potatoes are cooking, melt the butter in a large frypan over medium heat.
Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
Add the cream and stock. Simmer for approximately 10 minutes.
Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
If the mixture is too dry add more butter or milk if you don't want too much fat.
This is yummy served with stews and casseroles.

Nutrition Facts : Calories 325.9, Fat 13, SaturatedFat 8.1, Cholesterol 40.1, Sodium 71.6, Carbohydrate 48.4, Fiber 6, Sugar 4, Protein 6

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)

Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes) image

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Provided by Belgicook

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g potatoes, peeled and diced into small chunks
300 g carrots, peeled and sliced
100 g bacon, cut into bits
50 g butter
100 ml heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg

Steps:

Heat a small skillet over high heat.
Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
Remove from heat and set aside.
Bring a large pot of salted water to a boil.
Add potatoes and carrots.
Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
Drain the vegetables and place them in a salad bowl.
Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
Add cream and nutmeg.
Season with salt and pepper.
Toss well and serve.

Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7

Tips:

Choose the right potatoes: For the best results, use starchy potatoes like Russet or Yukon Gold. These potatoes will mash easily and create a smooth, creamy texture.
Cook the potatoes properly: Be sure to cook the potatoes until they are tender. This will help them mash easily and prevent them from becoming lumpy.
Use fresh vegetables: Fresh vegetables will give your stoemp the best flavor. If you can, use vegetables that are in season.
Don't overcook the vegetables: You want the vegetables to be tender, but not mushy. Overcooked vegetables will lose their flavor and nutrients.
Season to taste: Be sure to season your stoemp to taste with salt, pepper, and other herbs and spices. You can also add a splash of vinegar or lemon juice for a bit of brightness.
Serve immediately: Stoemp is best served immediately after it is made. The potatoes will start to absorb the juices from the vegetables and become soggy if you let it sit for too long.

Conclusion:

Stoemp is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With its creamy mashed potatoes, tender vegetables, and flavorful broth, stoemp is sure to be a hit with your family and friends.