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,
Palatinate (region) liverwurst, a blood pudding sausage called "grieweworscht" ("griewe" are speck (bacon) cubes, so lit. "sausage with bacon bits"), "lewwerknedel" (Leberknödel) (or "lewwerknepp", liver dumplings), and "fleeschknepp" (Fleischknödel: meat dumplings). Sauerkraut is the typical side dish in all seasons, but especially in winter, as are mashed potatoes and brown gravy. Also eaten are dampfnudels, which can be served with either sweet sauces or side dishes (such as wine, vanilla sauce or canned fruit such as plums, prunes, or pears) or with savory side dishes (such as potato soup, vegetable soup, goulash, or pepper pork). Palatinate (region) The Palatinate (, Pfälzer dialect: