Stoemp is one of the most popular, widely made Belgian dishes. Traditionally, it is a dish of mashed potatoes with one or more additional vegetables. Because variety is so important nutritionally, this is a supercharged side that’s certainly worth the extra effort and so much more nourishing and delicious than plain old mash.
- 2 potatoes, peeled & diced
- 1 sweet potato, peeled & diced
- 3 cloves garlic, peeled & quartered
- 2 tbsp butter
- ½ bunch kale, shredded
- 1 cup shredded cabbage
- 1 rasher bacon, diced (optional)
- 60mL broth or stock
- Sea salt & freshly ground black pepper, to taste
- Place the potatoes, sweet potato and garlic in a large pot. Cover with water and bring to the boil. Cook until the potatoes are soft when pierced with a fork.
- Meanwhile, prepare the kale, cabbage and bacon.
- Strain the potatoes in a colander.
- Add the butter to the pot then add the bacon (if using) and fry until it starts to cook. Add the kale and cabbage, stirring occasionally until wilted.
- Add the potato back to the pan with the stock or broth and seasoning. Mash until creamy, then serve.