What is the stomp?

Stomp is potato food popular throughout Belgium and in some parts of the Netherlands. It consists mainly of potato mash mixed with one or more vegetables and then fried. Other ingredients such as cream and spices are often added. Stomp is considered satisfactory and fulfilling the attachment and is often served along the side fried boudin, eggs or grilled bacon. Depending on the vegetables, stomps can be called different names, such as worttelstoemp if carrots are added. It is common to find a stomp made of carrots, rose germs, cabbage, onion or pores, spinach and green peas. Laurel and thyme are often used as a spice.

There are similar potato meals around the world, many of which were direct results of food allocation during World War II. During this time, it was difficult to come especially in fresh meat and it was quite normal household removal remnants, especially potatoes, into tasty meals. Beef that is made by adding withRope intestine into beef, usually the basic meat was visible during this time. These dishes that have evolved include bubble and whistling from England, Stamptot from the Netherlands, hash from the US, Colcannon of Ireland and bikesmad from Denmark.

meat is a common component in most of these meals. Boudin and Bacon are often served with Stomp. English bubble and whistling is served or made of roast. RookWorst , smoked sausage, usually complies with a Dutch stampot. Beef beef is traditionally mixed with hash in the United States. Danish wheels are made with almost any remaining meat or eggs. Unlike these meals, the Irish Colcannon can stand as food for itself.

For centuries, fried potatoes have been part of the ASE Belgian cuisine in many Belgian meals. For many years after the potato first arrived in Europe during the 15th century, the potatoes were PovaLive for wicked and unsuitable for normal human consumption. Soon they became the main foundation during famine and were cooked in many ways, including frying. Even sometimes warmly debating the French screed can have their origin rooted in Belgian history, depending on how much the story they believe is.

Stomp and similar meals provided people with excellent nutrition at a very cheap price at a time when food was rare. These recipes are popular in both homes and restaurants, because they have been modified to become tasty and attractive accessories for common meals. Stomp recipes can be valid in cookbooks and on the Internet.