Belgian Stoemp Aux Carottes Carrot Mashed Potatoes Recipes

Steps:

• 1. Cook potatoes in pot covered with water over medium heat until just barely soft.
• 2. Mash with hand mixer and set aside.
• 3. Heat butter in frying pan over medium heat until melted. Add onion and garlic and cook for 1 minute.
• 4. Add leeks and cook until clear.
• 5. Add broth and cream and meat until simmering.
• 6. Cover and cook for 10 minutes.
• 7. Remove the leek mixture from the pan and cook another 10 minutes until thickened.
• 8. Add back the leeks and the potatoes and stir to combine. Serve immediately.

Steps:

• In a deep wide pan, heat 2 tbsp olive oil over medium-high heat. Salt and pepper the short ribs on all sides and place in pan. Brown on all six sides, to a deep brown crust. Place meat on a plate and pour out oil, but do not wipe out pan.
• Add 1 tsp fresh oil and reduce heat to medium-low. Add the carrots which were cut in thirds, with pearl onions, garlic, chervil stems (not leaves), juniper, bay leaves and salt and pepper. (The juniper berries should be lightly crushed, just to crack them open, not crushed fine.) Saute slowly until garlic is fragrant, about 5 minutes.
• Add wine and scrape bottom of pan with a flat spatula or wooden paddle. Simmer 2-3 minutes.
• Turn heat to high. Tuck meat back in amongst the vegetables and add beef stock. Bring to a boil, cover, reduce heat to low and simmer 2 1/2 hours.
• Add carrot coins and stir into broth. Re-cover and cook an additional 30 minutes.
• Make a beurre manie by creaming the flour into the butter until completely absorbed. Set aside.
• After 3 hours, remove and discard the large pieces of carrot, the chervil stems, bay leaves and juniper berries (if you can find them). Skim off and discard as much fat as you can.
• Add as much or as little of the beurre manie as needed to achieve the thickness you desire in the stew (start with about 1/3 of the total, and add more as needed, allowing it to cook 3-4 minutes after each addition to thicken before adding more if needed). Allow to bubble 5 minutes to achieve full thickness, stir in chervil leaves and serve.

Steps:

• Boil the potatoes with the salt. Drain and run through a ricer or mash.
• Meanwhile, rinse the leeks thoroughly and slice them into rings.
• Melt the butter in a large pan and add the leek slices. Cook for five minutes or until soft, continuing to stir (you don't want them to brown).
• Add the chicken stock, cream, nutmeg and salt and pepper to taste.
• Bring just to a boil, then reduce heat and simmer for 15 minutes. Strain off the liquid, reserving it, and add the leeks to the potatoes.
• Return the sauce to the pan and bring it back to a boil. Continue to boil, stirring continuously, until the sauce is reduced by half. Then add it to the mashed potatoes (you can also add some extra butter and cream if the mixture is too dry).
• At this point you can either serve, or you can turn the stoemp into a baking dish and bake at 300 degrees for 2 hours (this will give it a crispy top).

Steps:

• Wash chopped leek well in a bowl of cold water, then lift out and drain well.
• Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
• While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
• Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Steps:

• Cook the potatoes until they are just tender (you can cube them which will speed up the cooking time). Drain well and mash (or use a potato ricer for better results).
• While the potatoes are cooking, melt the butter in a large frypan over medium heat.
• Add the garlic and onion, and cook until just softened (do not burn), then add the leeks and saute until everything is just translucent.
• Add the cream and stock. Simmer for approximately 10 minutes.
• Drain the onion mixture but reserve the liquid. Put the liquid back into the pan and reduce by half. This will take 5 minutes or so.
• Once the sauce is reduced mix the onions and potato mixture together. Then return to the pan and stir the sauce through until well combined. Season to taste.
• If the mixture is too dry add more butter or milk if you don't want too much fat.
• This is yummy served with stews and casseroles.