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.
- 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
Cook the potatoes and carrots in simmering salted water until tender, about 20 minutes. Drain and return to the hot pan.
Add the butter, season to taste and mash coarsely, without fully crushing the vegetables.
Add the milk and beat with a wooden spoon. Serve hot.