Stoemp
 | This articleneeds additional citations forverification.(January 2018) |
 Cod withstoemp(right) | |
| Course | Side dish |
|---|---|
| Place of origin | Belgium, France, Netherlands |
| Main ingredients | Potatoes,Vegetables |
| Variations | Wortelstoemp |
Stoempis aFlemishdish[1],found inBelgium,Northern Franceand theNetherlands,of pureed or mashedpotatoesand other root vegetables, and can also includecream,bacon,onionorshallot,herbs,andspices.[2]
The name of the dish sometimes includes the kind of vegetables inside it; for example,Wortelstoempincludes carrots (wortel). This specific combination may also contain egg yolk.
Pronunciation[edit]
Stoemp is pronounced[ˈstump],and in some dialects[ˈʃtump].It is a typical word ofBrabantiandialects.
Ingredients and culture[edit]
A simple, rural dish, stoemp enjoys wide appeal.
It is a dish ofmashed potatoeswith one or more vegetables, such asonions,carrots,leeks,spinach,green peasandcabbage,seasoned withthyme,nutmegorbayleaf.
Stoemp is traditionally featured alongside friedboudin,friedBraadworst,grilledbacon,friedminceorfried eggs. In some families, it is served with anentrecôteor ahorsetenderloin.
Similar dishes[edit]
- Bubble and squeak,fromEngland.
- Colcannonandchamp,fromIreland.
- Rumbledethumps,fromScotland
- Pyttipanna,fromSweden
- Biksemad, fromDenmark
- Trinxat,from theEmpordàregion ofCatalonia,northeastSpain,andAndorra
- Roupa velha(Portuguese for "old clothes" ), fromPortugal,often made from leftovers fromcozidoà portuguesa
- StamppotfromThe Netherlands
- Hash (food),from theUnited States
- Also seehash brownsandpotato cakeentries
References[edit]
- ^Larousse Gastronomique: The World's Greatest Culinary Encyclopedia.Clarkson Potter. 2001.
- ^Time out Brussels guide: Antwerp, Ghent & Bruges.Penguin. 1998. p. 90.ISBN9780140273168.
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