Stoemp

[Andy Hamilton]

Anyone tried Stoemp. I heard about it in Belgium and thought I would have a go at making it myself. Esentially it is mash potato with stuff in it but it works and is really tasty..

I found a recipe for it here


1 In a large saucepan, cover the potatoes with cold water. Add 1 tablespoon salt. Bring to a boil, cover partially, and cook over medium heat until the potatoes are tender, about 20 minutes. Drain and press through a food mill or potato ricer into a mixing bowl.
2 While the potatoes are cooking, discard the tough outer leaves of the leeks and trim the roots. Partially split the leeks and rinse thoroughly. Pat dry and slice into thin rings.
3 Melt the butter in a medium-size saucepan over medium heat. Add the leeks and cook, stirring, for about 5 minutes. Do not brown. Add the cream and chicken broth; season with salt, pepper, and nutmeg. Simmer, covered, for 15 minutes.
4 Drain the leeks but save the liquid. Return the liquid to the saucepan and cook over high heat until reduced by about half, about 5 minutes. The sauce should be thick and very flavorful.
5 Mix the potatoes and leeks together thoroughly with a wooden spoon and stir in the reduced sauce. Taste and adjust the seasoning. If the mixture is too dry, add a little more cream, butter, or milk.
6 Transfer to an ovenproof dish and keep warm for up to 2 hours in an oven that has been preheated to 300 F, then reduced to 150 F.

[Shirley]

I guess it's a bit like Irish champ or Scottish Chappit tatties... or the topping to my shepherds pie

I could just eat it now... in fact might do some with chives tomorrow.

[Cornelian]

Looks likes an interesting way I can keep both potatoes and leeks - make it up and freeze it for use later. Thanks for the link and recipe Andy.

(Andy - the link to your myspace site in your sig needs the .com added - currently it doesn't lead anywhere. )

[Wombat]

I'm pretty sure that SILs mother made it for us while we were over there and it was pretty good!

Nev

[Imp]

Ohhh, I was interested to see this as I was in Brussles not two weeks ago and tried it - with the odd beer to two !

The recipe looks like a richer version of what we ate which was largely coursely mashed (forked) potatoes with seasoning and veggies, I think I noted onions and cabbage in mine, the waiter said traditionally the veggies vary with the growing season but in towns/cities out of season veggies are more available. Ours had bits of bacon or sausage in too but I forgot what they said it was.

It does taste like champ! Yum, it was luverly

[Andy Hamilton]

Yep, tried my own variations of it over the last few weeks I think that the addage of nutmeg makes it taste better. It is well nice though.

[Cornelian]

I did this last night and it is yummy - good way to use some of my softening potatoes!