Belgian Stoemp with Caramelized Brussels Sprouts
A Warm Hug of Creamy Potatoes and Crispy Greens
Enjoy a comforting Belgian classic, Stoemp, paired with delightful caramelized Brussels sprouts for a delightful side dish or a main course delight.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Stoemp
For the Caramelized Brussels Sprouts
For the Garnish
Preparation
Preparing the Stoemp
Boil Potatoes
Boil the potatoes in salted water until tender, about 20 minutes.
Sauté Vegetables
In a separate pan, sauté the leeks and carrots in 50g of butter until soft, about 10 minutes.
Mash and Combine
Combine the drained potatoes with the remaining butter, cream, and sautéed vegetables; mash until smooth and well mixed. Season with salt and pepper.
Preparing the Caramelized Brussels Sprouts
Heat Oil
Heat olive oil in a large skillet over medium heat.
Caramelize Sprouts
Add the Brussels sprouts, cut side down; cook until golden, about 5 minutes.
Add Flavorings
Add balsamic vinegar, salt, pepper, and butter, tossing to coat, and cook an additional 5 minutes until caramelized.
Season the sprouts right at the end of caramelization for a perfect balance of flavors.
Cooking Process
Stoemp Cooking
Mash potatoes with leeks and carrots until creamy.
Brussels Sprouts
Sauté until golden and caramelized.
Final Toss
Combine ingredients right before serving for maximum freshness and flavor contrast.
Plating & Serving
Belgian Stoemp with Caramelized Brussels Sprouts
Belgian Stoemp with Caramelized Brussels Sprouts
Serve Warm
Serve the Stoemp as a base, topped with golden caramelized Brussels sprouts, for a comforting presentation.