Stoemp Aux Poireauxstoemp Met Prei Belgian Mashed Potatoes Recipes

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STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES



Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes image

This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer.

Provided by LilKiwiChicken

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
4 tablespoons butter
3/4 cup cream (single is fine)
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 medium leeks, finely sliced (don't use the dark green bits)
1/2 cup stock, light vegetable, make sure it's good quality
salt and pepper
little freshly ground nutmeg

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.

Nutrition Facts : Calories 325.9, Fat 13, SaturatedFat 8.1, Cholesterol 40.1, Sodium 71.6, Carbohydrate 48.4, Fiber 6, Sugar 4, Protein 6

STOEMP - BELGIAN MASHED POTATO



Stoemp - Belgian Mashed Potato image

There are many variations of Stoemp recipes in Belgium.

Provided by Lynn Clay

Categories     Potatoes

Time 50m

Number Of Ingredients 8

3 large potatoes, peeled and cubed
3 Tbsp butter
1/2 onion, finely chopped
3 clove garlic, minced
2 leeks, finely sliced(do not use the dark green parts)
1/3 c vegetable stock
1/3 c cream
salt and pepper, to taste

Steps:

  • 1. Cook potatoes in pot covered with water over medium heat until just barely soft.
  • 2. Mash with hand mixer and set aside.
  • 3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
  • 4. Add leeks and cook until clear.
  • 5. Add broth and cream and meat until simmering.
  • 6. Cover and cook for 10 minutes.
  • 7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
  • 8. Add back the leeks and the potatoes and stir to combine. Serve immediately.

STOEMP (BELGIUM)



Stoemp (Belgium) image

I used this recipe for week 26 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Stoemp is a traditional Belgian potato dish that can be made with many different vegetables, including cabbage, carrots and onions. This version uses leeks.

Provided by GiddyUpGo

Categories     Mashed Potatoes

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 medium russet potatoes, peeled and cubed
1/2 cup chicken broth
1 tablespoon salt
2 large leeks, white and light green parts
1 pinch nutmeg
2/3 cup heavy cream
3 tablespoons unsalted butter
fresh ground black pepper

Steps:

  • Boil the potatoes with the salt. Drain and run through a ricer or mash.
  • Meanwhile, rinse the leeks thoroughly and slice them into rings.
  • Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown).
  • Add the chicken stock, cream, nutmeg and salt and pepper to taste.
  • Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
  • Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry).
  • At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top).

Nutrition Facts : Calories 409.5, Fat 23.8, SaturatedFat 14.7, Cholesterol 77.3, Sodium 1875.4, Carbohydrate 44.8, Fiber 5.5, Sugar 3.5, Protein 6.5

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Top Asked Questions

What is Belgian mashed potatoes?
It is basically mashed potatoes combined with vegetables and cream with a touch of nutmeg that gives it a unique flavor. The name of this dish is actually a term from the Brabantian dialect, one of the many Belgian dialects.
How to cook potatoes on the stove with cream?
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.
What is Stoemp aux carottes?
Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes) This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken.
What is Stoemp from Belgium?
Stoemp from Belgium is the epitome of the perfect comfort food. Mashed potatoes are mixed with cream and sauteed vegetables and eaten to experience the taste of a homey and comforting dish. Remember those awesome fries that we had from Belgium earlier…?

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