1 kg potatoes
4 large carrots
3 Bay Leaves
250 ml Milk
70 g unsalted butter
1 tsp freshly grated nutmeg
Salt & pepper
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.
- 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.