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Stoemp and smoked ham
Preparation info
- Feeds
four
- Difficulty
Easy
Appears in
By Jill Dupleix
Published 1998
A Belgian potato dish (pronounced stoomp) of mashed potatoes and greens such as leeks or spinach, traditionally served with sausages, fish or fried onions. I particularly like it with a quickly grilled slice of lightly smoked pork or even ham off the bone.
Ingredients
6 2 1 tbsp
Method
Peel potatoes and cut into quarters. Cut off the white outer leaves of leek until you reach the green centre leaves, and slice into very fine rings. Rinse well in a large pot of cold water, and set aside.
Cook potatoes in simmering, salted water for 20 minutes or until tender. Add leeks for one last minute of cooking, then drain. Return briefly to the heat to dry out any excess moisture
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