Ingredients
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1 kg potatoes
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4 large carrots
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3 Bay Leaves
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250 ml Milk
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70 g unsalted butter
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1 tsp freshly grated nutmeg
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4 sausages
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Salt & pepper
Directions
Stoemp is Belgian for mashed potatoes, but there is more to it than that! In Belgiam cuisine, other vegetables are mashed into the potatoes (which is a great way to feed your kids their three a day!) Very often you’ll find carrots, cabbage, beets or peas. It is very popular in Belgium to pair stoemp with meatballs… or one giant meatball, or sometimes sausage or braised meat.
Preparation:
- First, peel the potatoes, cut them into equal chunks, rinse under cold water, and boil in salted water until they are soft (30 minutes should be enough).
- In the meantime, peel and slice the carrots and steam them with the bay leaves for about 7 minutes until soft yet retaining a little crunch.
- Then, drain the boiled potatoes and mash them, adding a little milk at a time, making a smooth puree. When done, add 40 g of butter and the nutmeg. Taste and season the puree with salt and pepper.
- Now add the carrots, carefully fold them in, and reserve.
- As the final step, bake the sausages in 30 g of butter and serve with the stoemp. Pour the juices from the pan over as well.
