Best Belgian Stoemp Aux Carottes Carrot Mashed Potatoes Recipes

Stoemp (Belgium) image

Provided by GiddyUpGo

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

Stoemp - Belgian Mashed Potato image

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.

Mashed Potatoes with Carrots and Leeks image

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Wash chopped leek well in a bowl of cold water, then lift out and drain well.
Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.