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,
Düsseldorf travel guide of Lonely Planet. Along with a broad range of diverse cultural cuisine, Düsseldorf is also home to various Michelin starred restaurants that are world renowned. Alve Hahn - this dish is made from a half a double rye roll, which is another of the specialties of Düsseldorf, buttered, with a thick slice of aged Gouda cheese, onions, mustard, ground paprika and sour pickles. Himmel un Aad - a dish of mashed potatoes and apples along with slices of blutwurst. Caramelized onions are usually served with this meal. Reibekuchen is another famous dish from Düsseldorf; this dish is usually