Belgian Stoemp Aux Carottes Carrot Mashed Potatoes Recipes

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)

Steps:

• Heat a small skillet over high heat.
• Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
• Remove from heat and set aside.
• Bring a large pot of salted water to a boil.
• Add potatoes and carrots.
• Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
• Drain the vegetables and place them in a salad bowl.
• Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
• Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
• Add cream and nutmeg.
• Season with salt and pepper.
• Toss well and serve.

STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES

Steps:

• Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
• While the potatoes are cooking, melt the butter in a large frypan over medium heat.
• Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
• Add the cream and stock. Simmer for approximately 10 minutes.
• Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
• Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
• If the mixture is too dry add more butter or milk if you don't want too much fat.
• This is yummy served with stews and casseroles.