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,
Mashed pumpkin New Amsterdam (modern New York City), mashed pumpkin was mixed with corn meal and fried as a pancake. Chefs generally recommend steaming when cooking pumpkin to make mashed pumpkin, as boiling in liquid tends to significantly dilute the flavor. Some chefs recommend fried or roasted pumpkin for its flavor value over mashed pumpkin. But well-seasoned mashed pumpkin goes well with cooked game birds such as quail, and mashed pumpkin sweetened with dark maple syrup is a common New England side dish served alongside roast chicken or baked ham. Mashed pumpkin may also be used as a substitute for fat in