Stoemp

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Stoemp" – news · newspapers · books · scholar · JSTOR (January 2018) (Learn how and when to remove this message)

Stoemp

Cod with stoemp (right)
Course	Side dish
Place of origin	Belgium, France, Netherlands
Main ingredients	Potatoes, Vegetables
Variations	Wortelstoemp

Stoemp is a Flemish dish,^[1] found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices.^[2]

The name of the dish sometimes includes the kind of vegetables inside it; for example, Wortelstoemp includes carrots (wortel). This specific combination may also contain egg yolk.

Stoemp is pronounced [stump] ^ⓘ. It is originally a word from Brabantian dialects.

A simple, rural dish, stoemp enjoys wide appeal.

It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf.

Stoemp is traditionally featured alongside fried boudin, fried Braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin.

• Bubble and squeak, from England.
• Colcannon and champ, from Ireland.
• Rumbledethumps, from Scotland
• Pyttipanna, from Sweden
• Biksemad, from Denmark
• Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
• Roupa velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from cozido à portuguesa
• Stamppot from The Netherlands
• Hash (food), from the United States
• Also see hash browns and potato cake entries

This Belgian cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This Dutch cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e