Stoemp

Cook the Potatoes and Carrot

In a large pot, bring salted water to a boil. Add the cubed potatoes and chopped carrot.

Cook until the potatoes and carrot are tender, about 15-20 minutes. Drain and set aside.

Cook the Vegetables

In a separate large skillet or pot, melt 2 tablespoons of butter over medium heat.

Add the finely sliced leek, shredded savoy cabbage, chopped onion, and minced garlic.

Sauté the vegetables until they are soft and tender, about 10-15 minutes.

Mash the Potatoes

In a large mixing bowl, combine the cooked potatoes and carrot.

Add the milk or cream and the remaining 2 tablespoons of butter.

Mash the potatoes and carrot until smooth and creamy. You can use a potato masher or an electric mixer.

Combine and Season

Add the sautéed vegetables to the mashed potatoes and carrot. Mix well to combine.

Season with salt and pepper to taste. Add a pinch of nutmeg if desired.

Serve

Transfer the Stoemp to a serving dish.

Garnish with freshly chopped parsley.