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)
salt/pepper
nutmeg
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.
