Stoemp Recipes

Steps:

• 1. Cook potatoes in pot covered with water over medium heat until just barely soft.
• 2. Mash with hand mixer and set aside.
• 3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
• 4. Add leeks and cook until clear.
• 5. Add broth and cream and meat until simmering.
• 6. Cover and cook for 10 minutes.
• 7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
• 8. Add back the leeks and the potatoes and stir to combine. Serve immediately.

Steps:

• Boil the potatoes with the salt. Drain and run through a ricer or mash.
• Meanwhile, rinse the leeks thoroughly and slice them into rings.
• Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown).
• Add the chicken stock, cream, nutmeg and salt and pepper to taste.
• Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
• Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry).
• At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top).

Steps:

• Heat a small skillet over high heat.
• Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
• Remove from heat and set aside.
• Bring a large pot of salted water to a boil.
• Add potatoes and carrots.
• Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
• Drain the vegetables and place them in a salad bowl.
• Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
• Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
• Add cream and nutmeg.
• Season with salt and pepper.
• Toss well and serve.

Steps:

• In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes.
• Bring to a boil over a high heat.
• Reduce heat and cook, partially covered, for 15-20 minutes until the potatoes are tender.
• Drain well.
• Mash the potatoes in a large mixing bowl.
• Using a wooden spoon, beat in 4 tablespoons of the butter and the double cream.
• Beat until the mixture is very light and fluffy.
• Season generously with salt, black pepper, and nutmeg.
• Keep warm in an oven while you prepare the shallots.
• Melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
• Add the shallots and cook, stirring occasionally, for 5-7 minutes until the shallots are softened and lightly caramalised.
• Top the mashed potatoes with the shallots and sprinkle with parsley.
• Serve immediately.

Steps:

• Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
• While the potatoes are cooking, melt the butter in a large frypan over medium heat.
• Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
• Add the cream and stock. Simmer for approximately 10 minutes.
• Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
• Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
• If the mixture is too dry add more butter or milk if you don't want too much fat.
• This is yummy served with stews and casseroles.