Stoemp With Caramalised Shallots

Stoemp With Caramalised Shallots Recipe - Vegetarian Food from Belgium

Region / culture: Belgium | Servings: 4 |

Vegetarian diet

Introduction

Stoemp with Caramelised Shallots is a traditional Belgian dish that combines creamy mashed potatoes with sweet and savory caramelised shallots. This dish is perfect for a cozy night in or as a side dish for a special meal.

History

Stoemp is a classic Belgian dish that dates back to the 19th century. It was originally a simple peasant dish made with mashed potatoes and whatever vegetables were available. Over time, the dish evolved to include ingredients like butter, cream, and herbs, making it a rich and flavorful side dish.

Ingredients

5 large floury potatoes, peeled and cubed
1 cup milk
1 tbsp salt
6 tbsp unsalted butter, at room temperature
3 tbsp double cream
salt and pepper
1 pinch freshly grated nutmeg
2 medium shallots, peeled and thinly sliced
2 tbsp finely minced parsley

How to prepare

In a large saucepan, combine the potatoes, milk, 1 tbsp of salt, and enough cold water to just cover the potatoes.
Bring the mixture to a boil over high heat.
Reduce the heat and cook, partially covered, for 15–20 minutes until the potatoes are tender.
Drain the mixture well.
Mash the potatoes in a large mixing bowl.
Using a wooden spoon, beat in 4 tbsp of butter and the double cream.
Continue beating until the mixture becomes very light and fluffy.
Season the mixture generously with salt, black pepper, and nutmeg.
Keep the mixture warm in an oven while you prepare the shallots.
Melt the remaining 2 tbsp of butter in a small skillet over medium heat.
Add the shallots and cook, stirring occasionally, for 5–7 minutes until the shallots are softened and lightly caramelized.
Top the mashed potatoes with the shallots and sprinkle with parsley.
Serve immediately.

Variations

Add cooked bacon or pancetta to the mashed potatoes for a smoky flavor.
Mix in grated cheese like Gruyere or Parmesan for a cheesy twist.
Substitute the shallots with caramelised onions for a different flavor profile.

Cooking Tips & Tricks

Be sure to use floury potatoes for this recipe, as they will result in a creamier mash.

- Mash the potatoes while they are still warm for the best texture.

- Season the mashed potatoes generously with salt, pepper, and nutmeg for maximum flavor.

- Caramelise the shallots slowly over low heat to bring out their natural sweetness.

Serving Suggestions

Stoemp with Caramelised Shallots pairs well with roasted meats, sausages, or grilled vegetables. Serve it alongside a crisp green salad for a complete meal.

Cooking Techniques

Boiling, mashing, caramelising

Ingredient Substitutions

Use red potatoes or Yukon Gold potatoes if floury potatoes are not available.

- Substitute heavy cream for double cream if needed.

Make Ahead Tips

The mashed potatoes can be made ahead of time and reheated before serving. Caramelise the shallots just before serving for the best flavor.

Presentation Ideas

Serve the Stoemp with Caramelised Shallots in a large serving bowl, garnished with fresh parsley for a pop of color.

Pairing Recommendations

Pair this dish with a Belgian beer like a Saison or a fruity white wine like Riesling.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 11g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 20% of the recommended daily intake

- Potassium: 15% of the recommended daily intake

Alergens

Contains dairy (milk, butter, cream)

Summary

Stoemp with Caramelised Shallots is a rich and creamy dish that is high in carbohydrates and fats. It is a comforting and satisfying side dish that is best enjoyed in moderation.

Summary

Stoemp with Caramelised Shallots is a delicious and comforting dish that combines creamy mashed potatoes with sweet and savory caramelised shallots. This dish is perfect for a cozy night in or as a side dish for a special meal. Enjoy the rich flavors and creamy texture of this traditional Belgian dish!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a chilly autumn day, the leaves falling from the trees in a beautiful array of reds, oranges, and yellows. I had just finished visiting a quaint little market in Brussels, where I stumbled upon a charming old lady selling fresh produce and homemade goods.

As I browsed through her selection, my eyes landed on a basket of shallots that were a deep caramel color, glistening in the sunlight. Intrigued, I struck up a conversation with the old lady, who introduced herself as Madame Dubois. She explained that these shallots were grown in her own garden and were perfect for making a traditional Belgian dish called Stoemp With Caramelised Shallots.

Intrigued by the sound of this dish, I begged Madame Dubois to share her recipe with me. With a twinkle in her eye, she agreed, but only if I promised to pass it on to future generations. I eagerly agreed, and she began to recite the ingredients and steps in a slow, deliberate manner.

First, she instructed me to peel and chop a large quantity of shallots, which would be slowly caramelized in a mixture of butter and sugar until they were golden and sweet. Then, I was to boil a pot of potatoes until they were tender, then mash them with a generous amount of butter and cream until they were smooth and creamy.

As Madame Dubois continued to impart her wisdom, I could sense the passion and love she had for this dish. She shared stories of her childhood, growing up in a small village in Belgium, where this Stoemp With Caramelised Shallots was a staple on the family dinner table. She spoke of her mother, who taught her how to cook and passed down this recipe through generations.

As I listened to her tales, I felt a connection to her and to the dish itself. It was more than just a recipe; it was a piece of history, a taste of tradition that had been lovingly preserved and shared.

After Madame Dubois had finished her lesson, she handed me a handwritten copy of the recipe, complete with detailed instructions and tips for making the perfect Stoemp With Caramelised Shallots. I thanked her profusely, promising to treasure this gift and carry on the tradition in my own kitchen.

And so, I returned home that day with a basket full of shallots and a heart full of gratitude. I couldn't wait to try my hand at making this dish, to recreate the flavors and memories that Madame Dubois had so generously shared with me.

As I stood in my kitchen, surrounded by the comforting smells of caramelized shallots and creamy mashed potatoes, I couldn't help but smile. I knew that this recipe would become a beloved favorite in my own family, a dish that would be passed down through the generations just as Madame Dubois had intended.

And as I took my first bite of the Stoemp With Caramelised Shallots, I knew that I had found a treasure in that bustling market in Brussels. A treasure that would not only nourish my body but also feed my soul with the warmth and love of tradition.