Monday, November 06, 2006

Stoemp aux Choux de Bruxelles et Carottes

Well, its been a pretty long time - so I thought I'd at least make it look like I've been productive with my time by posting a recipe I'm trying out. I will try to post a play by play with photos, but my phone is sort of picky about which pictures it decides to send through.

So, the dish is a Belgian one called Stoemp aux Choux de Bruxelles et Carottes (or, Mashed Potatoes with Brussels Sprouts and Carrots). I know what you're thinking, "Brussels Sprouts?!", but this Stoemp dish is supposed to be a specialty in Belgium - so I'm hoping that my taste buds have matured since childhood and I will actually like the sprouts. By the way, they aren't just called Brussels Sprouts for the heck of it; both the British and the French acknowledge Belgium as being the birthplace of these little shoots. (And right here I would have a cute little picture of fresh Brussels Sprouts, but its one of the pictures my phone didn't like.)

So, on to the recipe. Perhaps a more accurate title for this dish would be Mashed Brussels Sprouts with a little Carrot and Potato, because you will need:

1 lb. Brussels Sprouts (fresh if you can find them at Whole Foods or a similar store)
7 oz. carrots
10 oz. potatoes (I just used regular russet)
4 tbsp. butter (aww, yeah)
bouquet garni (you can cheat like me and just throw in some parsley, thyme and bay leaf)

1. Halve the Brussels Sprouts and peel the carrots and cut them into thirds. Then cook them over medium in 2 tbsp of the butter for about 10 minutes.

2. Next, cover the vegetables in water and add salt/pepper and the bouquet garni, bring it to a boil and then boil for 5 minutes.

3. Peel the potatoes and cut into large pieces, then add them to the vegetables and boil for another 10-15 minutes.

4. Finally, pour off the water, add the butter and nutmeg, and mash it up! Add more salt/pepper if it needs it. (By the way, the last picture truly highlights how poor my camera is - the dish did not look that bad!)

That's it! Having tasted it now, I wasn't blown away, but its a very tasty way to get part of your vegetables for the day.

I'm thinking of taking this blog in a new direction; but I need to gather more creative juices. Look to see some more creative topics in the future.