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Ask A Chef: Stoemp

Ask a chef: Stoemp
By Victoria Christie On

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.

Ingredients


Serves 810

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Written By

Victoria Christie

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  • Photographer Shannon Mak
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