Best Stoemp Recipes

STOEMP - BELGIAN MASHED POTATO

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.

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.

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

Steps:

• Put the potatoes into a big saucepan filled with cold water salted with 1 tablespoon of salt. Then bring the water to a boil, partially covering the saucepan. Then, cook over moderate heat until the potatoes are ready which takes about 20 minutes. Drained potatoes should be pressed through a mill into a bowl. Can also be simply mashed by hand with a wooden spoon. In the meantime, discard outer leaves of the leeks and cut off the roots. Wash the leeks thoroughly and slice into rings. Put some butter in a saucepan and melt it, adding the leeks and cooking them for about 5 minutes. They need to be stirred from time to time to avoid browning them. Add the chicken broth and cream as well as a pinch of salt, some pepper and grated nutmeg. Boil covered over small heat for 15 minutes. Drain the leeks and save the sauce - it should be put back to the saucepan and reduced by about half. Mix the potatoes with leeks and stir in the reduced sauce. Taste and add spice. If it is too dry, you can add more butter, cream or milk. Put the mixture into an ovenproof dish and keep around 2 hours in a preheated oven in temperature of 300 F (150 ºC), then reduced to some 150 F (65 ºC)

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.