Brussels sprouts stoemp with crispy bacon bits
Have you ever tried stoemp (pronounced ‘stump’), one of the tastiest winter comfort foods in Belgium? It's a dish that everyone enjoys, young and old alike. Its simple recipe includes two main ingredients: potatoes and veggies, cooked together and then mashed. The best part? You can make it your own by adding whatever veggies you like. So, why not add some stoemp to your winter menu?
What is the origin of the word stoemp?
We don't know exactly where the word "stoemp" comes from. It could be a Brussels version of the Dutch "stamppot" (mash), or it could be related to the Flemish dialect term "gestoempte patatjes" (mashed potatoes). What we do know is that it's understood by all Belgians, regardless of which linguistic region they're from.
How to prepare stoemp
The traditional way to make stoemp is to cook potatoes and vegetables together and then mash them coarsely. You use a potato masher for this, and not a passe-vite, because a real stoemp always contains pieces of potato. Of course, you can make stoemp with a smooth mash if you want to. Just prepare a creamy mashed potato separately and mix in the cooked vegetables. This is especially tasty with peas and carrots.
It's also important to have the right ratio of potatoes to vegetables for a delicious stoemp. Just make sure you always have more vegetables than potatoes. The perfect ratio is two-thirds vegetables and one-third potatoes.
The potatoes
To make a tasty stoemp, you'll want to use the right kind of potatoes. Go for floury potatoes. They cook a little faster than firm-boiling potatoes and are the best choice for any type of mash.
Endless choice of vegetables
One of the great things about stoemp is that you can mix and match the vegetables to suit your taste. It's a versatile dish, and you can use almost any vegetable. When I was younger, I used to love eating stoemp with peas and carrots. It's also a great option with spinach or leeks. You can even make it with Brussels sprouts, fennel, cauliflower, squash, and yes, endives. That was my mom's favorite, and she called it "plat maison," which means "dish of the house" in French.
The other ingredients
There's no doubt about it, delicious stoemp calls for butter. Some people also add milk or cream. I usually use broth or vegetable-based cream. For extra flavor, add salt, pepper and nutmeg. Laurel and thyme are great with peas and carrots, and paprika gives leek stoemp a richer flavor.
What do you eat with stoemp?
Stoemp is usually served with sausage or black and white pudding. But you can just as well serve it with a poached egg, meat, or fish. Try leek and spinach stoemp with cod or salmon. Brussels sprout and carrot stoemp go great with roast beef or pork. Or, you can eat it on its own or with a fresh salad. Then, serve with pickles or mustard or sprinkle with freshly chopped parsley or crispy bacon bits.
Can you store stoemp?
Stoemp is best made fresh, but you can prepare it in advance and keep it in the refrigerator for up to three days. You can even freeze the dish. When reheating, add a dash of milk or broth to keep it from being too dry and compact.
Recipe: Brussels sprouts stoemp with crispy bacon bits
This recipe serves four people.
Ingredients:
- 750 g Brussels sprouts
- 500 g floury potatoes
- 50 g butter
- 50 ml vegetable stock
- ¼ teaspoon ground nutmeg
- Pepper and salt
- 500 g smoked bacon
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Preparation:
Cut the Brussels sprouts in half and peel the potatoes. Cut the potatoes into 2 cm cubes. Put all the vegetables in a saucepan and add water until everything is just submerged. Add half a teaspoon of salt and bring to a boil. Cover with a lid and cook until tender.
Cut the smoked bacon into ½ cm strips.
Drain the vegetables and let the water evaporate over low heat. Take a masher with large holes and mash the potatoes and Brussels sprouts into a coarse puree, making sure there are still chunks of potato in there. Add the butter and some broth, in case the mash is too dry. Season with nutmeg, pepper, and salt.
Heat a frying pan and fry the strips of bacon until crisp.
Split the stoemp between four plates and top with the bacon bits. Serve with mustard or pickles on the side for a little extra zing.
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