Gratinated Carrot "Stoemp" (or Mash)
It is so cold outside! No one warned me about this! I would have stayed in bed :) Lucky I work from home so I can cook nice, warm dishes for myself whenever I want to!
I had some carrots in the fridge from La Ruche Qui Dit Oui and some potatoes in the cubby. AND Marks and Spencers sausages in the freezer! Preach, I have a meal!
So what is "stoemp"? Stoemp basically means stamped until flattened. So that's what you do with your potatoes and carrots: you mash them together. It is a very Belgian dish and generally served with sausages or boudin. Sometimes I just mix in some lardons or just have it like that.
I am particularly proud of my carrot stoemp. I feel like I have perfected it to my own tastes, so I would love to give you the recipe right here for you to try it out:
What do you need? (about 2 people)
- 5-6 medium sized potatoes, peeled.
- 4-5 carrots, peeled and cut into chunks
- 1 onion, sliced & diced
- 2-4 cloves of garlic (depends how much you like garlic ;) ), sliced
- salt & pepper
- 1 large egg
- 1 tbsp butter
- some spice mix: mélange du trappeur (optional)
- about 2 sausages per person
What do you need to do?
Start by boiling some water in a pot and when boiling, add the potatoes and carrots. Boil for about 20 minutes, but it depends on the size of the vegetables. Make sure you can easily stick a fork through them before taking them off the heat.
Drain the vegetables and leave to the side.
In the same pot, cook the onion and garlic in some olive oil until soft. Add the spice mix if using, salt and pepper.
Add the veggies to the pot with the onion mix. Start "stoemping" or mashing. I tend to do it by hand with a fork. You also have those potato masher things. I like leaving bits in my stoemp so for me this is perfect. Don't use a blender because the onions will disappear in the mix and that would be a shame. While mashing, add butter and the egg and stir everything together so it becomes smooth (with chunks ;) ).
Place all the carrot and potato mash in an oven-proof dish, cover with grated cheese (I use a gratiné mix, or a spaghetti mix. But most of all I love using grated comté!).
Place under the grill in the oven at around 200°C until the cheese turns golden brown. Keep an eye on it, it can go really fast!
Serve with your favourite cooked sausages. I tend to simply bake mine in the oven with some olive oil or butter.
I also do this with brussels sprouts, cabbage and any other winter vegetable that I have lying around!