Posted in Gardening, Recipes

Leek stoemp served with cordon bleu

Yesterday, I pulled 10 Summer leeks out from our beloved garden. I wanted to let them shine. So, I invented this lovely leek stoemp.

MMM!
MMM!

Stoemp is a typical Belgian & Dutch dish.

This is a mix from boiled potatoes, then mashed & mixed with root vegetables or with braised leeks, or with carrots, or with all sort of cabbages, or with spinach, or with brussels sprouts,… Usually we mix it with slices of bacon or we serve it with sausages. We nearly always add a chopped up & sweated onion with it. You can also use cream, herbs or spices.

Stoemp is a typical word of the patois of Brussels. You can eat stoemp in a lot of brassieres of Brussels.

Stoemp is a basic dish. We make them a lot, especially in winter time.

It is comfort food.

Now, let’s see how I made it! I made my recent version way more healthy than before.

Recipe: For 3 persons

Ingredients:

1 kg red potatoes, peeled & cut up into chunks

some herbamare salt

750 gr cleaned, well-washed, pad dry, leeks, cut up like you like ( weighted when cut up) = 10 Summer leeks ( green & white bits)

2 fat cloves of garlic, peeled & finely cut up

1 red onion, (from the garden), peeled & finely cut up

unsweetened soy milk or milk: a few splashes

black pepper

Himalayan pink salt in a grinder

baking margarine or butter

To serve: 2 bought tasty cordon bleu ( bought from a really good butcher), fried in some good baking margarine & oil too. 

Method:

  1. Boil your potato chunks into hot boiling water where you added some herbamare salt. Cook until al dente & cooked through. Drain well & steam off the excess of water. Turn heat very low & add splashes of soy milk & 2-3 knobs of baking margarine. Mash well. Season with some black pepper, about 15 grins & a few grins of pink salt. mash well & mix with a spoon. Keep warm.
  2. At the same time, take a large cooking pot & add drizzles of a fruity olive oil & some knobs of baking margarine. Let it melt & heat up. When hot, add garlic & onion pieces & fry until nearly cooked through. Season with some pink salt & black pepper. Stir often. Now, add chopped leeks & mix well. place fitted lid on & place on lower heat. Fry your leek pieces until cooked through. Check with a bite or 2. This can take up about 10 minutes or so. Check seasoning one last time, I added some pink salt & about 10 grins of black pepper. Add this leek mix to the mashed potatoes & mash. I mashed a few time & then mixed it all together with a fork. MMM! Serve at once with a fried cordon bleu like picture above! Enjoy!  The flavors of the home-grown leeks & red onion are just perfect & sharp! :♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr
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Sophies Foodie Files

You might like other stoemp recipes:

  1. Cheesy smoked kale stoemp with tofu burgers!
  2. Green cabbage stoemp with chipolata sausages!
  3. Brussels sprout stoemp with sausages!
  4. Purple carrot stoemp with onion & smoked bacon

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

19 thoughts on “Leek stoemp served with cordon bleu

  1. How lovely to have your own leeks! I do love the sound of the stoemp. What a fantastic dinner and yes, it does showcase the leeks very well xx

  2. Ohhhh, that looks and sounds so good Sophie with the crispy cordon bleu on top. I grew up on stoemp, and hutspot. My mum made a vegetarian version but dad always mixed through fat slices of bratwurst.

  3. We made your lovely leek stomp & loved it heels!
    It was very tasty too! 🙂 x

  4. I had never heard of stoemp! I love learning about new dishes from around the world, thank you Sophie!! It sounds great!

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