Stoemp: what is it and how do you make the perfect stoemp?

What is stoemp?

Stoemp is a typical Belgian dish based on potatoes and vegetables that are mashed together. It is a simple, hearty culinary classic that has been on the table for generations. The name comes from the Brussels dialect word *stoempen*, which means to mash or finely crush. And that is exactly what you do: boiled potatoes and vegetables are roughly mashed together. Unlike classic mashed potatoes, stoemp does not need to be completely smooth. It is precisely that coarse texture that makes the dish so delicious.

Which vegetables do you use for stoemp?

You can vary almost endlessly with stoemp. The best-known version is probably carrot stoemp, but leeks, spinach, Brussels sprouts, broccoli, and Savoy cabbage are also delicious combinations with potatoes. You can use a single vegetable or combine different ones. Carrots and onions, for example, make for a soft, slightly sweet stoemp, while leeks provide a fresh, savory flavor. You can also make perfect stoemp with leftover vegetables. This immediately makes it an ideal dish to combat food waste.

This is how you make good stoemp

The base is simple, but a few details make a big difference. Cook the potatoes and vegetables until tender in salted water. Drain them well and let them steam dry for a moment if desired. This prevents your stoemp from becoming watery. Next, mash the potatoes and vegetables coarsely with a potato masher. Add butter for extra flavor and creaminess, and optionally a splash of milk, cream, or cooking liquid to achieve the desired texture. Important: do not mash for too long! The longer you work the potatoes, the more starch is released and the greater the chance of a sticky stoemp. Finally, season well with salt and pepper.

Butter makes the difference

A good stoemp can certainly contain some butter. The butter not only provides a creamy texture but also adds extra flavor to the potatoes and vegetables. Do you want an extra rich stoemp? Then add a little more butter or finish it off with a knob of butter on top. For a lighter version, you can replace part of the butter with some cooking liquid.

Should there be milk in stoemp?

That is not necessary. Stoemp is just as tasty without milk. The vegetables and potatoes form the base, and with enough butter, you already get a creamy result. If you want to make it softer and creamier, you can add a splash of warm milk or cream. Add the liquid little by little so that you can properly control the texture.

What do you eat with stoemp?

Stoemp is delicious as a vegetarian main course, but in Belgium it is also often served with meat or fish. Chipolata, bratwurst, bacon, meatballs, and cutlets are classics that pair perfectly with a hearty stoemp. A fried egg or a sunny-side-up egg also goes excellently with it. And of course, a tasty spoonful of gravy or sauce should not be missing.

Stoemp is ideal for leftovers

Do you have any leftover cooked potatoes or vegetables? Then definitely don't throw them away. Stoemp is one of the easiest ways to use up leftovers. You can simply incorporate cooked carrots, leeks, broccoli, cauliflower, Brussels sprouts, or other vegetables into a fresh batch of stoemp. Even combining different leftover vegetables can be surprisingly tasty.

This is how you make stoemp extra tasty

With a few simple additions, you can easily give a classic stoemp a different twist. For example, add some fried bacon bits, crispy fried onions, fresh herbs, mustard, or grated cheese. A little nutmeg also pairs well with potatoes and vegetables. Or make it a bit spicier with black pepper, chili flakes, or a spoonful of sharp mustard.

Stoemp or hutsepot: what is the difference?

Although stoemp and hutsepot are both Belgian classics made with potatoes and vegetables, they are not prepared in the same way. In stoemp, the boiled potatoes and vegetables are mashed into a coarse, creamy purée. In hutsepot, the ingredients are stewed or boiled together and generally remain recognizable. Moreover, in hutsepot, the meat is often cooked in the same pot. The dishes therefore resemble each other, but the end result is distinctly different: stoemp is a stamppot, hutsepot a one-pot dish!

• Hutsepot with chipolata sausages

The perfect stoemp in a nutshell

A good stoemp doesn't have to be complicated at all. Use tasty potatoes and vegetables, cook them until tender without making them watery, mash them coarsely, and add plenty of butter. Season well and prefer the texture to be somewhat coarse rather than completely smooth. And the best part about stoemp? There isn't just one right version. With potatoes as the base, you can vary endlessly with vegetables, herbs, and toppings. That way, you put a different Belgian classic on the table every single time!