Food & Dining
Jeannie Renée Bastian — Home 
Articles Online Let's Stoemp
Let's Stoemp
First introduced to the old world in the 16th century by conquering Spanish conquistadors, the quirky potato was merely a novelty to Europeans. Eventually, during the 1800s, the unusual vegetable became an important and vital part of the diet, favored for it versatility and ability to endure even the harshest of winters in northern lands. Today, potatoes are abundant in Belgian pantries, often served up as a staple in casseroles and soups, or as a side to accompany the more lavishly prepared meat dishes. However, in addition to the ever-popular pomme frites, one other Belgian potato dish merits a special note, the Flemish favorite known simply as stoemp (pronounced “stomp” and not to be confused with the popular feet-tapping live musical performance — yours truly shamefully guilty of this err).
A tradition of peasant cooking, the rustic dish has as many variations as perhaps the number of Belgian beers (which at last count totaled over 400+ savory brews). The hearty mélange of mashed potatoes and winter vegetables can be made more elaborate with cream, fresh herbs and spices, and small pieces of ham or bacon.
Stoemp has been described as a “cross between vegetable stew and purée” and affectionately referred to as the “ultimate comfort food of Belgium.” Popular on Flemish menus during the chilly days of autumn and winter, recipes for stoemp can be found in a variety of International and Belgian cookbooks, for you to prepare in the comforts of your home.
by
For more delicious reads on Belgian cuisine, check out this book . . .
For
those interested in publishing or purchasing this article, please
send an email with your request to Jeannie at Jeannie@JeannieRenee.com
or
visit her contact
page.
©2007
JeannieRenee.com
