Belgian Potato and Carrot Mash
Mashed potato dish with carrots, also known as "stoemp" or "potée aux carrottes" in Belgium. Delicious when served with gravy.
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Servings: 4
Ingredients
- 1 large onion or 2 small onions
- 1 kg potatoes I use the Nicola variety
- 600 g carrots
- olive oil
- 150 ml white wine
- 400 ml water
- 1 ½ teaspoon salt
Instructions
- Peel and dice the onion.
- Peel the carrots and the potatoes. Cut in 1cm-large pieces*.
- Heat a large pot with olive oil. When hot, add then onion and sauté until translucent.
- Add the carrots and caramelize over medium-high for 5 minutes. Add the potatoes and let cook for 5 minutes. Stir regularly and make sure the vegetables don't stick to the pot.
- Deglaze with white wine. Simmer 3 minutes over medium-high heat. The wine should completely evaporate.
- Add the water. Cover with a lid and reduce to medium heat. Let cook 25 minutes with the lid on. Remove the lid and cook 10 more minutes.
- Season with salt and roughly mash with a potato masher.
Notes
*Make sure the pieces are not too small but also not large for them to cook evenly.
**Serve with my vegan gravy (here).
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