Chef-tested recipe
Stoemp is a Belgian comfort dish in which mashed potatoes are folded together with seasonal vegetables. Brussels versions often use carrots, leek, cabbage or chicory. It should remain rustic and full of flavour, not puréed into a completely
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Belgian
- Cooking Method
- Boiling and rustic mashing
- Best Served With
- Belgian sausage, braised meat or pan-seared mushrooms
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 900 g floury potatoes, peeled and quartered paid link
- 400 g carrots, diced
- 250 g leek, washed and sliced
- 120 g onion, diced
- 55 g butter
- 120 ml whole milk, warmed
- 6 g fine salt, to taste paid link
- 2 g black pepper
- 1 g freshly grated nutmeg
- 20 g parsley, chopped, optional
Method
Boil the roots. Put potatoes and carrots in lightly salted cold water. Bring to a simmer and cook 18–22 minutes, until both are tender.
Cook the leeks. Meanwhile melt 25 g butter in a frying pan. Add onion and leek and sweat gently for 10 minutes until soft, without heavy browning.
Drain thoroughly. Drain potatoes and carrots and let them steam dry for 2 minutes. This prevents watery mash.
Mash and combine. Mash the potatoes and carrots coarsely. Fold in cooked leek, remaining butter and warm milk. Season with salt, pepper and a small pinch of nutmeg.
Finish. Add parsley if using. Serve hot, with some visible pieces of carrot and leek.
Beginner Technique Notes
- A potato ricer is unnecessary; a hand masher gives the best rustic texture.
- Use warm milk to avoid cooling the mixture during finishing.
- The vegetables should be tender before mixing so they do not release excessive liquid.
Substitutions
- Savoy cabbage, endive or turnip can replace some carrots and leek.
- Olive oil and an unsweetened plant drink can replace butter and milk for a dairy-free adaptation.
- Serve with mushrooms instead of sausage for a vegetable-based main.
Storage and Food Safety
Cool promptly, refrigerate within 2 hours at 4°C or below and use within 2 days. Reheat portions to at least 75°C and do not leave warm mashed potato at room temperature.
Serving Ideas
- Belgian sausage, braised meat or pan-seared mushrooms
Allergen Notes
Milk; additional allergens depend on accompaniments.
