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,
Salt potatoes The salty skin stands up particularly well to both herbed and plain melted butter. In Germany there is a dish with the same name, "Salzkartoffeln". However, far less salt is used compared to Syracuse Salt Potatoes; also, the potatoes often are peeled prior to cooking. So, despite the direct literal translation, "Boiled Potatoes" would be a more practical interpretation. "Salzkartoffeln" is a popular side dish in many German meals. The name "Salzkartoffeln" is used to distinguish peeled potatoes boiled in slightly salted water from unpeeled ones, usually boiled without any salt. The latter is called "Pellkartoffeln" and is eaten with