If there was one thing my brother & loved when we were kids, it was ‘stoemp’. Mom would make it quite often, as we lived on a single-mom budget, and it’s one of those dishes that pack a ton of deliciousness on a few pennies.
Stoemp (pronounced ‘stoomp’) is a delightful mash of creamy potatoes and any vegetable
your kids will eat you fancy that can be mashed with the potatoes. It’s often prepared with carrots in Belgium, and served alongside juicy browned sausage, with the buttery pan drippings drizzled over the mash. It’s pure awesomeness, believe me.
Now that I’ve outgrown my ‘Bunny & Friends’ dinner set, I still enjoy a good potato-vegetable mash. Not only is it a bit lighter and healthier, I feel that it gives plain ole mashed potatoes a more interesting flavor. It’s ‘feel good’ comfort food without fearing the immediate expansion of your hips.
– 1.5 lbs of yellow potatoes
– 1 medium size head of cauliflower
– 3 leeks, sliced thinly
– 1 medium fennel bulb, very finely diced
– 3-4 tbsp of butter
– 1/3 cup of fresh thyme leaves
– salt & pepper to taste
– Pecorino-Romano cheese, grated (for topping, optional)
Cut cauliflower and pull florets apart. Discard outer green leaves and rough stems. Soak florets in a bath of salty water for a few minutes, to entice all bug friends to vacate the cauliflower NOW. Cut potatoes into chunks, roughly about the same size as the cauliflower florets so they cook evenly. Put potatoes and cauliflower into a large pot, and bring to a boil. Simmer until done and easily mashed.
In the meantime. Cut the dark green tops off of the leeks, and slice off bottom root. Slit each stalk in half lengthwise and rinse under cold running water, separating the layers a bit, to remove any dirt. Dry stalks with paper towels, and slice them into thin rings or strips.
Cut green stems, top and bottom root off of the fennel. Slice bulb into thick slices and finely dice each slice into small pieces like you would an onion.
Melt 1 tbsp of butter in a pan and sauté fennel over medium-low heat. When fennel is starting to soften (+/- 4-5 min), add leeks and continue to sauté until vegetables are soft, slightly browned and caramelized.
Sprinkle thyme leaves over vegetables, and sauté an additional 2 minutes to release the flavor of the thyme.
Mash cauliflower and potatoes with 2-3 tbsp of butter, add leek & fennel mixture, 1 clove of minced garlic and salt & pepper to your liking. Use a wooden spatula to combine everything together.
Sprinkle some grated Pecorino-Romano cheese & thyme leaves over the top and serve hot.