There’s big competition on our own personal list of favourite foods, that’s for sure.
The more we travel, the more our top choices change.
And now we’ve found something that just blew away our top choice, firmly cementing itself as number one. Well, for now! Belgian Radish Stoemp is (for us at least) a brand new take on an old and much loved recipe… or should we say recette? Move over mashed potatoes, it’s time to Stoemp!
The Belgians really know how to up the ante on the otherwise rather humble mashed potato recipe. In fact there are even whole cookbooks dedicated to this delight, with seemingly 1001 ways to prepare this tasty side dish, depending on which flavours you like.
How had we never come across this before? Australians, take note!
We fell in love with this dish almost as quickly as we fell in love with Brussels, the city in which we learned it. The crunchy radish breaks up the mash texture perfectly, and the beer is such a quirky flavourful addition. We seriously can’t wait to cook this for our family and friends at home.
Hint hint: Stoemp goes perfectly as a side dish with this amazing Belgian Meatloaf recipe that we also learned in Brussels.
Give it a try and we assure you: You’ll never look at mashed potatoes the same way again.
- 500 g potatoes peeled and diced into small chunks
- 300 g small red radish sliced
- 2-3 spring onions chopped
- 50 g butter
- 250 ml wheat beer
- 100 ml cottage cheese or sour cream
- 2 tbs chopped parsley
- 1 pinch nutmeg
- Salt and pepper to taste
- Add the potatoes to a large saucepan filled with water and boil until soft. Drain and set aside.
- Meanwhile, melt the butter in a fry pan over low to medium heat. Add the sliced radish and chopped spring onion and sautée for a few minutes.
- Mash the potatoes with a fork or potato masher until nice and smooth.
- Add the sautéed radish, spring onion, butter, cottage cheese or sour cream, beer, parsley and nutmeg to the potatoes. Season with salt and pepper to taste.
- Mix until combined and serve.