Stoemp is a

Flemish Flemish may refer to: * Flemish, adjective for Flanders, Belgium * Flemish region, one of the three regions of Belgium *Flemish Community, one of the three constitutionally defined language communities of Belgium * Flemish dialects, a Dutch dialec ...

dish, found in

Belgium Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeas ...

, Northern France and the

Netherlands , Terminology of the Low Countries, informally Holland, is a country in Northwestern Europe, with Caribbean Netherlands, overseas territories in the Caribbean. It is the largest of the four constituent countries of the Kingdom of the Nether ...

, of pureed or mashed

potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

and other root vegetables, and can also include

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

shallot The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was t ...

herbs Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnish (food), garnishing food, for medicinal purposes, or for fragrances. Culinary use typi ...

, and

spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

. The name of the dish sometimes includes the kind of vegetables inside it; for example, ''Wortelstoemp'' includes carrots (''wortel''). This specific combination may also contain egg yolk.

Pronunciation

''Stoemp'' is pronounced . It is originally a word from Brabantian dialects.

Ingredients and culture

A simple, rural dish, stoemp enjoys wide appeal. It is a dish of

mashed potato Mashed potato or mashed potatoes ( American, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is general ...

es with one or more vegetables, such as

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

leek A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

, green peas and

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

, seasoned with

thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

nutmeg Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fru ...

or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled

, fried mince or

fried egg A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and cooked. They are traditionally eaten for breakfast or brunch in many countries but may also be served at other times o ...

s. In some families, it is served with an

entrecôte ''Entrecôte'' () is a French term for a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib ...

or a

horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 mi ...

tenderloin.

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, from

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, northeast

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, often made from leftovers from

cozido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), s ...

à portuguesa *

Stamppot (; ) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages. History and description These vegetable pairings traditionally include sauerkraut, endive, spinach ...

from

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, from the

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* Also see

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and potato cake entries

References

Belgian cuisine Dutch cuisine Dutch words and phrases Potato dishes Cuisine of Flanders {{netherlands-cuisine-stub