🧂 Ingredients
- 1 kg Potatoes(starchy variety, peeled and quartered)
- 200 g Carrots(peeled and chopped)
- 150 g Leeks(white and light green parts, washed and sliced)
- 50 g Butter
- 150 ml Milk(warmed)
- 4 large Belgian sausages(such as 'Boudin Blanc' or 'Boudin Noir', or a good quality pork sausage)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 tsp Nutmeg(freshly grated, optional)
👨🍳 Instructions
- 1
Place the quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes, or until tender.
⏱️ 20 minutes - 2
While the potatoes are cooking, steam or boil the chopped carrots and sliced leeks in a separate pot until tender, about 10-15 minutes.
⏱️ 15 minutes - 3
Drain the potatoes thoroughly and return them to the hot pot to dry out for a minute. Mash the potatoes until smooth.
💡 Tip: Ensure potatoes are well-drained to avoid watery stoemp. - 4
Drain the carrots and leeks. Add them to the mashed potatoes along with the butter and warmed milk. Mash everything together until well combined and creamy. Season with salt, pepper, and nutmeg if using.
💡 Tip: Add milk gradually to achieve desired consistency. - 5
In a separate pan, fry or grill the Belgian sausages according to package instructions until golden brown and cooked through.
⏱️ 15-20 minutes - 6
Serve the stoemp hot, topped with the cooked sausages. A dollop of mustard is a common accompaniment.
💡 Tip: Stoemp can be made ahead and reheated gently.
💡 Pro Tips
- ✓Different vegetables can be used for stoemp, such as kale, endive, or celery.
- ✓For a richer stoemp, use cream instead of milk.
- ✓Ensure the sausages are of good quality for the best flavor.
🔄 Variations
- Add a fried egg on top of the stoemp and sausage.
- Incorporate finely chopped cooked bacon into the stoemp.
- Serve with a side of apple sauce or fruit compote.