Go Back
+ servings
Potato and carrot mash, also called Belgian stoemp

Belgian Potato and Carrot Mash

No ratings yet
Mashed potato dish with carrots, also known as "stoemp" or "potée aux carrottes" in Belgium. Delicious when served with gravy.
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Eloïse Jennes

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).
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media