Belgian Stoemp Aux Carottes

This version of Flemish carrot mashed potatoes does not have to be that smooth: Do not use electric mixer so the texture remains chunky.
November 16, 2015

Ingredients

  • 5 potatoes, diced (russets work well)
  • 1 leek, cleaned carefully and sliced
  • 1 onion, diced
  • 4 carrots, diced
  • ¼ cup milk
  • 3 tablespoon butter (plus extra for braising)
  • Salt, pepper and nutmeg

Preparation

Boil potatoes in water until tender. While potatoes are cooking, braise leeks, onion and carrots in a little water with a dollop of butter and a dash of salt until soft. Save any liquid from the pan.

Once potatoes are cooked, drain and mash with carrot mixture while still hot. Stir in ¼ cup milk and 3 tablespoons butter, and carrot liquid for flavor. Season with salt, pepper and a dash of nutmeg.

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Ingredients

  • 5 potatoes, diced (russets work well)
  • 1 leek, cleaned carefully and sliced
  • 1 onion, diced
  • 4 carrots, diced
  • ¼ cup milk
  • 3 tablespoon butter (plus extra for braising)
  • Salt, pepper and nutmeg
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