Stoemp

Method

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1. Put the potatoes and carrots in a large pan, cover with cold water, add the tablespoon of salt, and bring to a boil.

   Mark done

2. Simmer 12 minutes, then add the leeks and cook a further 8 to 10 minutes, until everything is completely tender.

   Mark done Start 8 min timer

3. Drain thoroughly and return the pan to a low heat for 1 minute, shaking, to steam off the surface water.

   Mark done Start 1 min timer

4. Add the butter and let it melt into the hot vegetables.

   Mark done

5. Now crush everything with a potato masher, using about a dozen firm strokes. Stop while it is still visibly uneven, with recognisable pieces of carrot and leek — this is stoemp, not purée.

   Mark done

6. Fold in the warm cream, salt, white pepper and nutmeg with a spoon rather than the masher.

   Mark done

7. Fold through the parsley and serve, with a fried sausage on top if you like.

   Mark done

Chef’s Tips

• A masher, and not many strokes. Over-mashed stoemp is just mashed potato with bits in it.
• Warm the cream. Cold cream chills the pot and you end up overworking it to bring it back.
• It takes any vegetable — sprouts, spinach, celeriac — on the same timing principle.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A grilled sausage
• Belgian beer
• A sharp mustard

Storage & Reheating

Refrigerated for 3 days. Reheat in a pan with a splash of milk, or fry slices in butter.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.