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,
Ricing (cooking) in order to provide low glycemic, nutrient-rich vegetable dishes, either cooked or raw, with or without sauces and herbs, or in salads. Cooking artfully 'riced' cauliflower, then mashing it before serving, provides a more health-supporting vegetable dish that looks like mashed potatoes but isn't. The potato ricer tool forces vegetables, such as potatoes, through a sheet of small holes. It differs in function somewhat from a food mill, which is larger and not held in one hand. Ricing (cooking) Ricing is a cooking term meaning to pass food through a food mill or "ricer", which comes in several forms. In