Stoemp Cuisine Belgique Recipes

STOEMP (BELGIUM)

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).

STOEMP (CUISINE BELGIQUE)

Steps:

• En Belgique, nous 'stoempons' (réduire en purée) n'importe quoi! Le principe est le même avec tous les légumes: on commence par éplucher les légumes, puis on les coupe en dés. Ensuite, on les place dans un plat allant au micro-ondes, on rajoute un fond d'eau. Faire cuire 10 à 15 min avec la même quantité de pommes de terre (mieux veut cuire trop que pas assez). Egoutter et remettre dans la casserole. Réduire en purée (pas en bouillie!) avec sel, poivre, noix de muscade, un oeuf entier, du lait et une noisette de beurre.

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.