|Place of origin||
|Main ingredients||Potatoes, Vegetables|
Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. 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.
Ingredients and culture
A simple, rural dish, stoemp enjoys wide appeal.
- 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
- Time out Brussels guide: Antwerp, Ghent & Bruges. Penguin. 1998. p. 90. ISBN 9780140273168.