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Loading...Stoemp is a hearty Belgian countryside classic that blends creamy mashed potatoes with tender seasonal vegetables in one rustic pot. Often served alongside sausages or braised meats, this humble dish celebrates the simple pleasure of root vegetables whipped into pure velvet.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 13 gFat
- 8 gSaturated Fat
- 45 gCarbs
- 5 gFiber
- 6 gSugar
- 5 gProtein
- 380 mgSodium
- 920 mgPotassium
- 75 mgCalcium
- 2 mgIron
- 18 mgVitamin C
- 640 mcgVitamin A
Ingredients
For the stoemp
- 2 lbs (about 900 g) Yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 medium carrots (about 250 g), peeled and diced
- 2 leeks (white and light green parts only), well washed and thinly sliced
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1/2 tsp fine sea salt, plus extra for the cooking water
- 1/4 tsp freshly ground black pepper
- Pinch of freshly grated nutmeg
Directions
- Bring a large pot of generously salted water to a rolling boil over high heat. Add the cubed potatoes and diced carrots and cook for about 15 minutes, until both are very tender when pierced with a fork.
- Meanwhile, place the sliced leeks in a small saucepan with 2 tablespoons of water and a pinch of salt. Cover and simmer gently over medium-low heat for 8 to 10 minutes, until the leeks are silky and fully softened. Drain off any remaining liquid.
- Drain the potatoes and carrots thoroughly and return them to the warm pot. Place the pot back over low heat for about 30 seconds, shaking gently, to evaporate excess moisture.
- Mash the potatoes and carrots together using a potato masher, or pass them through a ricer for an especially smooth texture.
- Add the butter, warm milk, salt, pepper, and nutmeg, then mash once more until everything is fully incorporated and the mixture looks creamy and glossy.
- Fold the cooked leeks into the mashed mixture with a wooden spoon until evenly distributed. Taste and adjust the seasoning with additional salt, pepper, or nutmeg as needed.
- Serve immediately in shallow bowls, finished with a final grind of black pepper and an extra small pat of butter if you like.
- Traditionally, stoemp is plated alongside grilled or pan-fried sausages, smoked ham, meatballs in tomato sauce, or topped with a fried egg for a rustic main course.
Cook’s Notes
- For the smoothest result, use a potato ricer rather than a masher to avoid a gluey texture in the potatoes.
- Swap the carrots and leeks for other seasonal vegetables such as Brussels sprouts, kale, spinach, or Belgian endive depending on the time of year.
- Stir in a tablespoon of cream cheese or crème fraîche at the end for an extra-rich, slightly tangy finish.
- Stoemp thickens as it cools, so loosen any leftovers with a splash of warm milk when reheating on the stove.
- A traditional Belgian supper pairs stoemp with smoked sausage (smookworst), carbonnade, or meatballs in a tomato-based sauce.
