Stoemp met Witloof en Spekjes
A hearty and flavorful Belgian comfort food dish. This version of stoemp combines creamy mashed potatoes with finely shredded braised Belgian endive (witloof) and crispy pan-fried bacon bits (spekjes).
🧂 Ingredients
- 1 kg Potatoes(starchy variety, peeled and quartered)
- 4 medium Belgian endives (witloof)(trimmed, cored, and finely shredded)
- 150 g Bacon(diced)
- 150 ml Milk(warmed)
- 50 g Unsalted butter
- to taste Salt
- to taste Black pepper(freshly ground)
- pinch Nutmeg(freshly grated (optional))
👨🍳 Instructions
- 1
Place the peeled and quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
⏱️ 15-20 minutes💡 Tip: Start potatoes in cold water for even cooking. - 2
While the potatoes are cooking, fry the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the skillet.
⏱️ 8-10 minutes💡 Tip: Cook bacon slowly to render fat properly. - 3
Add the finely shredded Belgian endive to the bacon fat in the skillet. Sauté for about 5-7 minutes until softened and slightly caramelized. Season with salt and pepper.
⏱️ 5-7 minutes💡 Tip: Don't overcrowd the pan; cook endive in batches if necessary. - 4
Drain the cooked potatoes thoroughly. Return them to the pot and mash them until smooth. Gradually add the warmed milk and butter, mashing until creamy. Season generously with salt, pepper, and nutmeg (if using).
💡 Tip: Warming the milk and butter helps create a smoother mash. - 5
Gently fold the sautéed Belgian endive and most of the crispy bacon bits into the mashed potatoes. Mix until just combined.
💡 Tip: Avoid overmixing, which can make the stoemp gummy. - 6
Serve the stoemp hot, garnished with the remaining crispy bacon bits.
💡 Tip: Stoemp is best served immediately.
💡 Pro Tips
- ✓Belgian endive can be slightly bitter; braising it with the bacon fat helps to mellow its flavor.
- ✓For a richer stoemp, use heavy cream instead of milk.
- ✓Ensure potatoes are well-drained to avoid a watery mash.
🔄 Variations
- Add a dollop of mustard to the stoemp for an extra kick.
- Incorporate other vegetables like leeks or carrots, finely chopped and sautéed.
- Serve with a side of grilled sausages or pork chops.