Best 2 Belgian Stoemp Aux Carottes Carrot Mashed Potatoes Recipes

In the heart of Belgian cuisine, there lies a comforting and rustic dish called Stoemp aux Carottes, also known as Carrot Mashed Potatoes. This traditional dish is a delightful blend of creamy mashed potatoes, tender carrots, and a medley of aromatic herbs. It is a staple in Belgian homes, often served as a hearty main course or a delectable side dish. The simplicity of its ingredients belies the rich and flavorful experience that awaits. This article presents a collection of Stoemp aux Carottes recipes, each offering unique variations on this classic dish. From the classic version to those infused with contemporary flavors, these recipes cater to diverse palates and cooking preferences. Embark on a culinary journey as we explore the delectable world of Stoemp aux Carottes, a dish that embodies the warmth and charm of Belgian cuisine.

Let's cook with our recipes!

STOEMP - BELGIAN MASHED POTATO

Stoemp - Belgian Mashed Potato image

There are many variations of Stoemp recipes in Belgium.

Provided by Lynn Clay

Categories Potatoes

Time 50m

Number Of Ingredients 8

Ingredients

3 large potatoes, peeled and cubed
3 Tbsp butter
1/2 onion, finely chopped
3 clove garlic, minced
2 leeks, finely sliced(do not use the dark green parts)
1/3 c vegetable stock
1/3 c cream
salt and pepper, to taste

Steps:

1. Cook potatoes in pot covered with water over medium heat until just barely soft.
2. Mash with hand mixer and set aside.
3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
4. Add leeks and cook until clear.
5. Add broth and cream and meat until simmering.
6. Cover and cook for 10 minutes.
7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
8. Add back the leeks and the potatoes and stir to combine. Serve immediately.

STOEMP AUX POIREAUX/STOEMP MET PREI - BELGIAN MASHED POTATOES

Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes image

This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer.

Provided by LilKiwiChicken

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

5 large potatoes, peeled (I use valour in the UK, but any potato suitable for mashing is OK)
4 tablespoons butter
3/4 cup cream (single is fine)
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 medium leeks, finely sliced (don't use the dark green bits)
1/2 cup stock, light vegetable, make sure it's good quality
salt and pepper
little freshly ground nutmeg

Steps:

Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
While the potatoes are cooking, melt the butter in a large frypan over medium heat.
Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
Add the cream and stock. Simmer for approximately 10 minutes.
Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
If the mixture is too dry add more butter or milk if you don't want too much fat.
This is yummy served with stews and casseroles.

Nutrition Facts : Calories 325.9, Fat 13, SaturatedFat 8.1, Cholesterol 40.1, Sodium 71.6, Carbohydrate 48.4, Fiber 6, Sugar 4, Protein 6

Tips:

For a smoother texture, peel and boil the carrots before mashing.
If you don't have a potato ricer, you can use a fork or a potato masher to mash the potatoes and carrots.
Add a knob of butter and a splash of milk to the mashed potatoes and carrots to make them extra creamy.
Season the mashed potatoes and carrots to taste with salt, pepper, and nutmeg.
Serve the mashed potatoes and carrots with your favorite main course, such as roasted chicken, grilled fish, or steamed vegetables.

Conclusion:

Belgian Stoemp aux Carottes (Carrot Mashed Potatoes) is a simple yet delicious dish that is perfect for a weeknight meal. It is a great way to use up leftover mashed potatoes and carrots, and it can also be made ahead of time and reheated. Serve it with your favorite main course, and you're sure to have a hit!