Stoemp is Belgian for mashed potatoes, but there is more. Other vegetables are mashed into the potatoes which is a great way to feed your kids their three a day. Very often you can find carrots, cabbage or peas.
It is very popular to combine stoemp with meatballs, or a giant meatball if you prefer. There is even a chain in the larger Belgian cities that has stoemp with meatballs on their menu. It is also not uncommon to pair it with a good traditional sausage.
- First, peel the potatoes, cut into equal pieces, rinse under cold water and boil in salted water until soft (30 minutes should be enough).
- In the meantime, peel and slice the carrots and steam them with the bay leaves for about 7 minutes until they are soft but still a bit crunchy.
- Then drain and mash the boiled potatoes, adding a little milk at a time and making a smooth puree. When ready, add 40 g of butter and the nutmeg. Taste and season the puree with salt and pepper.
- Now add the carrots, fold them gently and keep.
- As a last step, fry the sausages in 30 g of butter and serve with the stoemp. Also pour over the juices from the pan.