Ask A Chef: StoempRecipe By: Travis Phillips
Chef Travis Phillips of St. Veronus Cafe and Tap Room shares his recipe for Stoemp.
Q: My husband and I lived near Peterborough, Ontario, and ate at St. Veronus Cafe and Tap Room. I loved a side dish they served called stoemp. We’ve tried to make it but have never managed to get it quite right. Can you get the recipe? — Laura, Portage-du-Fort, Quebec
A: Stoemp is a dish that hails from Belgium. It mixes potatoes with root vegetables and other ingredients to make a delicious and comforting mash. Travis’s version gets a boost of flavor from spicy horseradish and fresh herbs. In the restaurant, they serve it with meat or chicken.
- 1 kg Yukon Gold potatoes (4 medium, chopped)
- 250 g sweet potato (1 small, chopped)
- 113 g carrots (2 large, chopped)
- 1 cup unsalted butter
- 1 tbsp grated garlic
- 2 tbsp prepared horseradish
- 1 tbsp mustard seeds
- 1 tbsp ground white pepper
- 1 tsp ground nutmeg
- Kosher salt
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh chives
- Peel root vegetables and cut into 5 cm pieces. In large pot, add vegetables with enough cold, salted water to cover by at least 2.5 cm.
- Bring vegetables to a boil. Cover pot, reduce heat to medium-low and simmer for 30 to 45 minutes, or until vegetables are very tender.
- Drain and return vegetables to pot. Add butter, garlic, horseradish, mustard, pepper and nutmeg, and mash with a potato masher to desired consistency. Season with salt, to taste. Stir in herbs and serve hot.