European
Belgium - Vegetarian
Stoemp with Carrots and Leeks
Chef's Menu Description
Authentic Belgian Stoemp aux carottes et poireaux: floury Bintje potatoes mashed with butter-braised sweet carrots and fragrant leeks, seasoned with nutmeg and sea salt flakes.
Ingredients
- • 800g floury Bintje potatoes, peeled and chopped
- • 300g carrots, diced
- • 2 medium leeks, washed and sliced into rings
- • 50g Belgian butter
- • 120ml warm whole milk
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt flakes and freshly ground white pepper
Preparation Steps
1
Phase 1
Melt half the butter in a saucepan. Add the carrots and leeks with a splash of water, cover, and braise for 10 minutes until tender.
2
Phase 2
Boil the potatoes in salted water for 18 minutes until tender; drain completely and steam-dry.
3
Phase 3
Add the braised carrots and leeks, warm milk, and remaining butter to the potatoes. Crush with a potato masher into a textured, rustic orange-and-green mash.
4
Phase 4
Season with freshly grated nutmeg, sea salt flakes, and white pepper, serving steaming hot with roasted vegetarian gravy.