Stoemp "oo" in b"oo"t or l"oo"m. A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Stoemp Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes and other root vegetables,
Korokke Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the "korokke" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. "Korokke" can be found in almost