Stoemp (Stamppot)
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Stoemp (Stamppot)
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Stoemp (or stamppot) is a popular dish in Brussels cuisine, which is prepared with mashed potatoes that are mixed with vegetables and bacon.
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Ingredients
- 3 lb potato starchy
- ½ lb leek , cut into rings
- ½ lb cabbage (or kale)
- ½ lb Brussels sprouts
- ¼ lb carrot diced
- ¼ lb celeriac (celery root), cut into pieces
- 1 onion
- 3 shallot
- 2 cloves garlic
- 6 oz. Bacon diced, smoked
- ¾ cup chicken broth
- ½ cup heavy cream
- 2 tablespoons mustard
- 2 tablespoons parsley chopped
- 3 bay leaf
- 2 juniper berries , crushed
- 1 prig thyme
- 1 prig savory
- 1 teaspoon nutmeg
- ½ cup butter
- salt
- black pepper
Equipment
- Colander
- Dutch oven
Instructions
- Wash the cabbage, remove the thick veins and cut the cabbage leaves into small pieces.
- Also clean the Brussels sprouts by removing the outer leaves and cutting them into 4.
- Bring a large pot of lightly salted water to a boil and cook the cabbage and Brussels sprouts for 15 minutes. Drain them in a colander. Set aside.
- Peel the potatoes and cut them into small dice.
- Bring a large pot of lightly salted water to a boil and cook the potatoes for 25 minutes with a bay leaf, ½ teaspoon of nutmeg and 3 tablespoons (40 g) of butter. Drain them in a colander. Set aside.
- Finely chop the shallots, onion and garlic together.
- In a large Dutch oven, melt 2 tablespoons (30 g) of butter and brown this finely chopped mixture over low heat and covered. Add the 2 remaining bay leaves, carrots, celeriac, leek, juniper berries, savory, thyme, salt and pepper.
- Mix well, cover and cook for 5 minutes, stirring regularly.
- Then deglaze with the chicken broth and cook until all the vegetables are nice and tender. Then remove the juniper berries, the thyme sprig, the savory sprig, and the bay leaves.
- While the vegetables cook, heat a pan over medium to high heat and fry the bacon cubes without burning them, then drain the fat.
- Then add the potatoes, cabbage and Brussels sprouts to the pan of cooked vegetables and coarsely mash them using a potato masher.
- Add the cream, mustard, salt and pepper, ½ teaspoon of the remaining nutmeg, 2 tablespoons (30 g) of butter, bacon, and parsley.
- Mix everything well and reheat.
- Serve with sausage and black bread.
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