2015-12-05 a.o.

Stoemp is the Dutch name for a mash of potatoes and other vegetables. It is a rich cold-weather dish that is often served together with another Dutch winter dish, hutsepot.

The vegetables can be anything from a simple tomato to a wide assortment of different veggies together. Don't limit your imagination. Whatever you put in it will taste great.

A. Cabbage & carrots Stoemp


The vegetables were cooked overnight in a crockpot for oxtail soup and were of course quite mushy by morning. The best thing to do with those vegetables is to turn them into a delicious stoemp.


This is what you need for 4 servings:

  • 1 ½ lb. potatoes
  • 2 lb. vegetables of choice
  • meat of choice

For this one, I used:

  • 1 lb. coleslaw mix
  • 15 Brussels sprouts
  • 1 cup chopped broccoli
  • 1 cup sliced carrots
  • 1 lb. oxtail
Pic1: stoemp #1


Pic2: before
Pic3: the morning after ...
Pic4: stoemp

B. cabbages, carrots, bell peppers


This one started out very similar to the one above, until I added fresh broccoli and green bell peppers.


Pic5: stoemp #2
Pic6: stoemp #3

C. tomatoes


This is the simplest one of them all.
A few whole tomatoes from the soup give the potatoes a nice extra zing.


Pic7: potatoes, tomatoes
Pic8: tomato stoemp

broccoli stoemp


Think broccoli cheddar soup, mixed into mashed potatoes. Slightly different than the other stoemp recipes, but also very simple to prepare, especially with some leftovers.

Since this recipe is milk-based, it may help to mellow spicy food somewhat.


This is what you need for 2 servings:

  • 2 cups mashed potatoes
  • 1 cup broccoli florets, cooked
  •  1 cup milk
  • 1 cup grated sharp cheddar
  • S&P
Pic1: broccoli stoemp




Pic2: ready to be served
Pic3: ramekins, cheese
Pic4: baked