Traditional Belgian Stoemp(Stamppot) Recipe
One of the most popular meals in Belgium is a potato-based side dish known as stoemp.
It consists of mashed potatoes enhanced by the addition of other vegetables such as carrots and leeks.
They are boiled or fried, mixed, and then puréed with mashed potatoes.
Optional ingredients include fried onions, shallots, bacon, or various herbs.
Stoemp has been present in Belgian cuisine since the 19th century, and it is believed that it was developed during the times of hardship when meat was scarce, and leftover food was used to prepare new, tasty meals
RECIPE INGREDIENTS
3lb potatoes (starchy)
1/2lb leek , cut into rings
1/2lb cabbage (or kale)
1/2lb Brussels sprouts
1/4lb carrots , diced
1/4lb celeriac (celery root), cut into pieces
1 onion
3 shallots
2 cloves garlic
6oz. smoked bacon , diced
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons mustard
2 tablespoons chopped parsley
3 bay leaves
2 juniper berries , crushed
1 sprig thyme
1 sprig savory
1 teaspoon nutmeg
1/2 cup butter
Salt
Pepper
DIRECTIONS ON TRADITIONAL BELGIAN STOEMP(STAMPPOT) RECIPE
Wash the cabbage, remove the thick veins. Chop the cabbage leaves into small pieces.
Clean the Brussels sprouts by removing the outer leaves and cutting them into 4.
Bring a large pot of lightly salted water to a boil and cook the cabbage and Brussels sprouts for 15 minutes. Drain them in a colander. Set aside.
Peel the potatoes and cut them into small dice.
Bring a large pot of lightly salted water to a boil and cook the potatoes for 25 minutes with a bay leaf, 1/2 teaspoon of nutmeg and 3 tablespoons of butter. Drain them in a colander. Set aside.
Finely chop the shallots, onion and garlic together.
In a large Dutch oven, melt 2 tablespoons of butter and brown this finely chopped mixture over low heat and covered.
Add the 2 remaining bay leaves, carrots, celeriac, leek, juniper berries, savory, thyme, salt and pepper.
Mix well, cover and cook for 5 minutes, stirring regularly.
Then deglaze with the chicken broth and cook until all the vegetables are nice and tender. Then remove the juniper berries, the thyme sprig, the savory sprig, and the bay leaves.
While the vegetables cook, heat a pan over medium to high heat and fry the bacon cubes without burning them, then drain the fat.
Then add the potatoes, cabbage and Brussels sprouts to the pan of cooked vegetables and coarsely mash them using a potato masher.
Add the cream, mustard, salt and pepper, 1/2 teaspoon of the remaining nutmeg, 2 tablespoons of butter, bacon, and parsley.
Mix everything well and reheat.Serve with sausage.
HERE ARE SOME BELGIAN RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
3lb potatoes (starchy)
1/2lb leek , cut into rings
1/2lb cabbage (or kale)
1/2lb Brussels sprouts
1/4lb carrots , diced
1/4lb celeriac (celery root), cut into pieces
1 onion
3 shallots
2 cloves garlic
6oz. smoked bacon , diced
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons mustard
2 tablespoons chopped parsley
3 bay leaves
2 juniper berries , crushed
1 sprig thyme
1 sprig savo
1 teaspoon nutmeg
1/2 cup butter
Salt
Pepper
Instructions
- Wash the cabbage, remove the thick veins. Chop the cabbage leaves into small pieces.
- Clean the Brussels sprouts by removing the outer leaves and cutting them into 4.
- Bring a large pot of lightly salted water to a boil and cook the cabbage and Brussels sprouts for 15 minutes. Drain them in a colander. Set aside.
- Peel the potatoes and cut them into small dice.
- Bring a large pot of lightly salted water to a boil and cook the potatoes for 25 minutes with a bay leaf, 1/2 teaspoon of nutmeg and 3 tablespoons of butter. Drain them in a colander. Set aside.
- Finely chop the shallots, onion and garlic together.
- In a large Dutch oven, melt 2 tablespoons of butter and brown this finely chopped mixture over low heat and covered.
- Add the 2 remaining bay leaves, carrots, celeriac, leek, juniper berries, savory, thyme, salt and pepper.
- Mix well, cover and cook for 5 minutes, stirring regularly.
- Then deglaze with the chicken broth and cook until all the vegetables are nice and tender. Then remove the juniper berries, the thyme sprig, the savory sprig, and the bay leaves.
- While the vegetables cook, heat a pan over medium to high heat and fry the bacon cubes without burning them, then drain the fat.
- Then add the potatoes, cabbage and Brussels sprouts to the pan of cooked vegetables and coarsely mash them using a potato masher.
- Add the cream, mustard, salt and pepper, 1/2 teaspoon of the remaining nutmeg, 2 tablespoons of butter, bacon, and parsley.
- Mix everything well and reheat.Serve with sausage.
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Ingredients
3lb potatoes (starchy)
1/2lb leek , cut into rings
1/2lb cabbage (or kale)
1/2lb Brussels sprouts
1/4lb carrots , diced
1/4lb celeriac (celery root), cut into pieces
1 onion
3 shallots
2 cloves garlic
6oz. smoked bacon , diced
3/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons mustard
2 tablespoons chopped parsley
3 bay leaves
2 juniper berries , crushed
1 sprig thyme
1 sprig savo
1 teaspoon nutmeg
1/2 cup butter
Salt
Pepper
Instructions
- Wash the cabbage, remove the thick veins. Chop the cabbage leaves into small pieces.
- Clean the Brussels sprouts by removing the outer leaves and cutting them into 4.
- Bring a large pot of lightly salted water to a boil and cook the cabbage and Brussels sprouts for 15 minutes. Drain them in a colander. Set aside.
- Peel the potatoes and cut them into small dice.
- Bring a large pot of lightly salted water to a boil and cook the potatoes for 25 minutes with a bay leaf, 1/2 teaspoon of nutmeg and 3 tablespoons of butter. Drain them in a colander. Set aside.
- Finely chop the shallots, onion and garlic together.
- In a large Dutch oven, melt 2 tablespoons of butter and brown this finely chopped mixture over low heat and covered.
- Add the 2 remaining bay leaves, carrots, celeriac, leek, juniper berries, savory, thyme, salt and pepper.
- Mix well, cover and cook for 5 minutes, stirring regularly.
- Then deglaze with the chicken broth and cook until all the vegetables are nice and tender. Then remove the juniper berries, the thyme sprig, the savory sprig, and the bay leaves.
- While the vegetables cook, heat a pan over medium to high heat and fry the bacon cubes without burning them, then drain the fat.
- Then add the potatoes, cabbage and Brussels sprouts to the pan of cooked vegetables and coarsely mash them using a potato masher.
- Add the cream, mustard, salt and pepper, 1/2 teaspoon of the remaining nutmeg, 2 tablespoons of butter, bacon, and parsley.
- Mix everything well and reheat.Serve with sausage.