Stoemp and meat

0 0
Stoemp and meat

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 kg potatoes
4 large carrots
3 Bay Leaves
250 ml Milk
70 g unsalted butter
1 tsp freshly grated nutmeg
4 sausages
Salt & pepper
  • 40 min
  • Serves 4
  • Medium

Ingredients

Directions

Share

Stoemp is Belgian for mashed potatoes, but there is more to it. 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, or peas.

It is very popular to pair stoemp with meatballs, or one giant meatball if you like. There is even a chain to be found in the bigger Belgian cities that have stoemp with meatballs on their menu. It is not unusual to find it paired with a good traditional sausage either.

Preparation:

  1. 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).
  2. 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.
  3. 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.
  4. Now add the carrots, carefully fold them in, and reserve.
  5. 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.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Waterzooi
next
Russian Borscht
previous
Waterzooi
next
Russian Borscht