Stoemp is a staple in Belgium and the Netherlands, typically made up of mashed or pureed potatoes. Our version is slightly unusual but no less delicious. Carrot stoemp is a great side dish for dinner that is easy to make and full of creamy flavour.
Carrot ‘stoemp’
Ingredients
- 500g potatoes, peeled and quartered
- 150g carrots, peeled and chopped
- 10g (1 tbsp) unsalted butter
- salt and freshly ground black
- pepper, to taste
- 80ml ( cup) milk
Instructions
1
Cook the potatoes and carrots in simmering salted water until tender, about 20 minutes. Drain and return to the hot pan.
2
Add the butter, season to taste and mash coarsely, without fully crushing the vegetables.
3
Add the milk and beat with a wooden spoon. Serve hot.
