Belgian Stoemp with Sausages

Ingredients

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 2 carrots, peeled and diced (150g) 2 carrots, peeled and diced (150g)
• 2 leeks, white and light green parts only, sliced (200g) 2 leeks, white and light green parts only, sliced (200g)
• 10 Brussels sprouts, trimmed and halved (150g) 10 Brussels sprouts, trimmed and halved (150g)
• 4 tablespoons butter (56g) 4 tablespoons butter (56g)
• 1/2 cup milk (120ml) 1/2 cup milk (120ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 sausages of your choice 4 sausages of your choice
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain well.
2. 2.
   In a separate pot, bring salted water to a boil. Add the carrots, leeks, and Brussels sprouts. Cook until tender, about 8-10 minutes. Drain well.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the drained vegetables and sauté for 5 minutes, until slightly caramelized.
4. 4.
   In a mixing bowl, mash the cooked potatoes with a potato masher or fork. Gradually add milk and continue mashing until smooth and creamy. Season with salt and pepper.
5. 5.
   Add the sautéed vegetables to the mashed potatoes and mix well.
6. 6.
   In the same skillet, cook the sausages over medium heat until browned and cooked through, about 10-12 minutes.
7. 7.
   Serve the Stoemp alongside the sausages, garnished with chopped parsley.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for the smoothest mashed texture.
• Brussels sprouts — Trim the ends and remove any discolored outer leaves before halving them.
• Sausages — Choose sausages with flavors that complement the Stoemp, such as bratwurst or smoked sausages.

Tips & Tricks

• For extra flavor, you can add a splash of beer or chicken broth to the sautéed vegetables.
• Feel free to customize the Stoemp by adding other vegetables like peas or corn.
• If you prefer a smoother texture, you can use a blender or food processor to mash the potatoes.
• Serve the Stoemp with a dollop of mustard on the side for an extra tangy kick.
• Leftover Stoemp can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Stoemp and sausages hot, with the sausages placed on top of the mashed potatoes and vegetables. Garnish with chopped parsley for a pop of freshness.

Presentation advice

For an appealing presentation, shape the mashed potatoes into a mound using a spoon or an ice cream scoop. Place the sausages on top and sprinkle with chopped parsley. Serve on a warm plate to keep the dish hot.