Stoemp

Stoemp is a cherished traditional dish from Brussels, Belgium, providing a richer twist on the classic stamppot meal. At its core, stoemp comprises mashed or pureed potatoes blended with other root vegetables such as carrots, onions, or shallots. To enhance the flavor, ingredients like cream, bacon, herbs, and spices are often added. Sometimes, the name of the stoemp reflects its ingredients—take Wortelstoemp, for example, which includes carrots and may even feature a touch of egg yolk.

Pronouncing "stoemp" is straightforward if you think of the "oe" sound as the "oo" in "boot" or "loom." This comforting dish is particularly popular in dialects from the Brabant region. Stoemp is a simple yet hearty meal, often combining mashed potatoes with vegetables such as leeks, spinach, peas, or cabbage, and is seasoned with herbs like thyme or nutmeg.

Traditionally, stoemp is served with fried boudin (a type of sausage), braadworst, bacon, minced meat, or eggs. Some families even enjoy it with entrecôte or horse tenderloin. If you're familiar with dishes from other regions, you might recognize stoemp's counterparts: Bubble and Squeak from England, Colcannon and Champ from Ireland, Rumbledethumps from Scotland, Pyttipanna from Sweden, Biksemad from Denmark, Trinxat from Catalonia, Roupa Velha from Portugal, Stamppot from the Netherlands, and Hash from the United States.

Stoemp is more than just a meal—it's a comforting embrace of traditional flavors, perfect for any cozy dinner.