Entree: Belgium – Brussels – Stoemp (Creamy mashed potatoes blended with sautéed root vegetables and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) Yukon Gold or waxy potatoes, peeled and quartered
- 8 oz (225 g) carrots, peeled and roughly chopped
- 8 oz (225 g) parsnips, peeled and roughly chopped
- 6 slices (approx. 6 oz / 170 g) bacon, chopped
- 1 medium onion, about 6 oz (170 g), finely chopped
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Pinch (about 1/8 tsp / 0.5 g) freshly grated nutmeg
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) neutral oil (for sautéing, if needed)

Instructions

1. Place the potatoes, carrots, and parsnips in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt, bring to a boil, then simmer until vegetables are very tender, about 20–25 minutes. Drain well.
2. While the vegetables cook, heat a skillet over medium heat and add the chopped bacon. Cook until the fat renders and the bacon is crisp, about 6–8 minutes. Remove with a slotted spoon and reserve.
3. In the bacon fat (add 1 tbsp oil if pan is dry), sauté the chopped onion until translucent and lightly golden, about 5 minutes. Remove from heat.
4. Return the drained potatoes, carrots, and parsnips to the pot. Add the butter and warm milk. Mash to a coarse, rustic texture using a potato masher or ricer to your preference.
5. Stir in the sautéed onions, most of the crisped bacon (reserve a little for garnish), nutmeg, salt and pepper. Adjust seasoning to taste and add a splash more milk if you prefer creamier texture.
6. Fold in the chopped parsley. Transfer to a serving dish and sprinkle the remaining bacon on top. Serve hot.