Stoemp and Meat
Stoemp is the Brussels version of the classic Dutch stamppot dish. A perfect blend of mashed potatoes and carrots, to which milk, leek, herbs, spices, and bacon form a perfect addition.
Ingredients
- 1 kg potatoes
- 4 large carrots finely diced
- 1/2 leek chopped
- 3 bay leaves
- 250 ml milk
- 70 g unsalted butter
- 1 tsp freshly grated nutmeg
- 100 g bacon finely diced
- 4 sausages
- salt to taste
- pepper to taste
- 2 tbsp chopped parsley optional, for garnish
Instructions
- Begin by peeling the potatoes. Cut them into chunks and rinse them well in cold water, then place them in a pot, cover with water and add some salt. Bring to a boil and cook the potatoes for 30 minutes until very tender.
- While the potatoes are cooking, we'll prepare the carrots and the leeks. Place them in a steamer (or a pot of water) along with the bay leaves, until they become fork-tender.
- Once the potatoes are done, drain the water and mash them finely, adding the milk a little bit at a time until it reaches the consistency you prefer. Then add in the nutmeg and half the amount of butter and combine until even. Season with salt and pepper to your preference.
- Place the cooked carrots and leeks in with the mashed potatoes and stir to combine everything, mashing the carrots and leeks in as well, if you prefer a smoother texture.
- Melt the remaining butter in a frying pan and fry the bacon and sausages, browning them on all sides. Add more butter if necessary.
- Serve the sausages with the stoemp and sprinkle the bacon bits on top. Additionally you can drizzle some the sausage fat from the pan on the mashed potatoes.
- Serve hot and enjoy!
Notes
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