European
Belgium - Side Dishes
Stoemp Mash
Chef's Menu Description
Classic Brussels stoemp: a hearty mash of floury Bintje potatoes, butter-braised leeks, sweet carrots, and Savoy cabbage, enriched with milk, butter, and nutmeg.
Ingredients
- • 800g floury Bintje potatoes, peeled and chopped
- • 200g leeks, sliced
- • 200g carrots, diced
- • 150g Savoy cabbage, shredded
- • 50g Belgian butter
- • 100ml warm milk
- • 1/2 tsp freshly ground whole nutmeg
- • Sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Melt half the butter in a pan and sauté the leeks, carrots, and cabbage for 8 minutes until tender and sweet.
2
Phase 2
Boil the peeled potatoes in salted water for 18 minutes until tender; drain well and steam-dry.
3
Phase 3
Add the braised vegetables, warm milk, and remaining butter to the potatoes. Crush together with a potato masher, leaving rustic chunks of vegetable throughout.
4
Phase 4
Season with freshly grated nutmeg, sea salt, and black pepper. Mound onto plates with a crater in the centre for rich pan gravy.