Bloempanch with Stoemp

Bloempanch with Stoemp

Recipes with Bloempanch

Stoemp is Brussels comfort food: mashed potato with a root vegetable folded in. Served under or beside pan-fried bloempanch, it is the winter plate that Marolles grandmothers still make.

Prep Time

15 min

Cook Time

30 min

Servings

2

Difficulty

Easy

Ingredients

  • 400g Bloempanch, cut into 1.5cm slices
  • 2 tbsp butter, divided
  • 600g floury potatoes, peeled and quartered
  • 2 medium carrots, peeled and diced
  • 1 small leek, sliced
  • 100ml warm whole milk
  • Salt, pepper, and freshly grated nutmeg

Steps

1

Boil the potatoes and carrots in salted water until fully tender, about 20 minutes. Drain well.

2

Melt 1 tbsp butter in a small pan over medium heat. Soften the leek for 5 minutes until limp. Add to the drained potatoes and carrots.

3

Mash the vegetables with the remaining butter and warm milk. The stoemp should be coarser than smooth mash — some texture remains. Season with salt, pepper, and nutmeg.

4

Fry the bloempanch slices in a dry or lightly buttered skillet over medium-high heat, 4 minutes per side until the casing crisps. Serve on top of or beside the stoemp.

Tips

Stoemp works with any root vegetable — celeriac, parsnip, or swede all work alongside carrot. Leek is non-negotiable.