Stoemp Belgium Recipes
STOEMP (BELGIUM)
I used this recipe for week 26 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Stoemp is a traditional Belgian potato dish that can be made with many different vegetables, including cabbage, carrots and onions. This version uses leeks.
Provided by GiddyUpGo
Categories Mashed Potatoes
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the salt. Drain and run through a ricer or mash.
- Meanwhile, rinse the leeks thoroughly and slice them into rings.
- Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown).
- Add the chicken stock, cream, nutmeg and salt and pepper to taste.
- Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
- Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry).
- At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top).
Nutrition Facts : Calories 409.5, Fat 23.8, SaturatedFat 14.7, Cholesterol 77.3, Sodium 1875.4, Carbohydrate 44.8, Fiber 5.5, Sugar 3.5, Protein 6.5
STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES
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
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
STOEMP - BELGIAN MASHED POTATO
There are many variations of Stoemp recipes in Belgium.
Provided by Lynn Clay
Categories Potatoes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Cook potatoes in pot covered with water over medium heat until just barely soft.
- 2. Mash with hand mixer and set aside.
- 3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
- 4. Add leeks and cook until clear.
- 5. Add broth and cream and meat until simmering.
- 6. Cover and cook for 10 minutes.
- 7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
- 8. Add back the leeks and the potatoes and stir to combine. Serve immediately.
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- Place the potatoes in a pot with water and cook on medium heat until soft (a knife should go through it easily, but they shouldn’t be crumbling apart). Mash or puree with a hand blender and set aside.
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- Drain the liquid off into a container and remove the leek mixture from the pan. Return the liquid to the heat and allow to simmer, reduce and thicken for a further 10 minutes.
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