Dish

Stoemp

Stoemp is typically made with mashed potatoes and one or more vegetables, such as carrots, leeks, or Brussels sprouts. The vegetables are boiled until tender and then mashed together with the potatoes. The dish is often served with sausages or bacon. Stoemp is a simple and delicious dish that is easy to make and perfect for a cozy night in.

European cuisine› Western European cuisine› Belgian cuisine

Side Dish

Origins and history

Stoemp originated in Belgium and is a popular dish throughout the country. It is often served as a main course or side dish with sausages or other meats. The dish has been around for centuries and is a staple of Belgian cuisine.

Dietary considerations

Suitable for vegetarians and vegans. Can be made gluten-free by using gluten-free sausages or bacon.

Variations

There are many variations of stoemp, depending on the vegetables used. Some recipes call for the addition of cream or cheese to the mashed potatoes for added richness. Others add herbs or spices for extra flavor. Some popular variations include stoemp with carrots, stoemp with leeks, and stoemp with Brussels sprouts.

Presentation and garnishing

To make the dish even more flavorful, try adding some garlic or onion to the mashed potatoes. You can also experiment with different vegetables to create your own unique version of stoemp. When serving, arrange the sausages or bacon on top of the stoemp and sprinkle with chopped herbs or grated cheese for added flavor.

Tips & Tricks

To make the mashed potatoes extra creamy, add a splash of milk or cream. You can also try using a potato ricer or food mill to mash the potatoes for a smoother texture. Leftover stoemp can be reheated in the oven or microwave for a quick and easy meal.

Side-dishes

Stoemp is often served with sausages or bacon, but it can also be served with grilled chicken or fish. A side salad or steamed vegetables can also be served alongside the dish.

Drink pairings

Stoemp pairs well with Belgian beers, such as a Belgian Dubbel or Tripel. A glass of red wine, such as a Pinot Noir or Beaujolais, also complements the dish nicely.