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 in their skins. The use of red-skinned new potatoes is not considered authentic. The proper size potatoes are "Size B, Grade US No. 2". The potatoes are small and their appearance and shape are not important. According to a recipe, the cooking water contains salt in a ratio of one cup of salt to six cups of water, giving the dish its name, unique flavor, and texture. After cooking, salt potatoes are served with melted butter. The resulting potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water.