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,
Leberknödel less perishable due to the crust formed by frying. In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria they are usually served in soup as "Leberknödelsuppe" (Liver dumpling soup). Leberknödel Leberknödel is a traditional dish of German, Austrian and Czech cuisines. Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using 2 moistened tablespoons, the