Stoemp
 Cod with stoemp (right) | |
| Course | Side dish |
|---|---|
| Place of origin |
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| Main ingredients | Potatoes, Vegetables |
| Variations | Wortelstoemp |
Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands.[1] It consists of pureed or mashed potatoes, other root vegetables and can also include cream, bacon, onion or shallot, herbs, and spices.
The name of the dish sometimes includes the kind of vegetables inside it, for example Wortelstoemp (as wortel means "carrot" in Dutch). This specific combination may also contain egg yolk.
Pronunciation
Stoemp is pronounced [ˈstump], and in some dialects [ˈʃtump]. It is a typical word of Brabantian dialects, in which, as in standard Dutch, oe is pronounced as the oo in boot or loom.
Ingredients and culture
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.
Similar dishes
- 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
References