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belgian stoemp aux carottes carrot mashed potatoes


this is a popular side dish in belgium. it usually goes with blood sausage (boudin) or strips of bacon, but i often serve it with sautéed chicken. go easy on the cream, you want it to have more substance than smooth mashed potatoes.


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  1. Heat a small skillet over high heat
  2. Add the bacon and saut for 5 minutes until the bacon bits are well colored
  3. Remove from heat and set aside
  4. Bring a large pot of salted water to a boil
  5. Add potatoes and carrots
  6. Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone
  7. Drain the vegetables and place them in a salad bowl
  8. Mash the vegetables with a fork
  9. A potato masher or any other manual ustensil
  10. It is important not to use an electric mixer so that the texture remains chunky enough
  11. Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables
  12. Add cream and nutmeg
  13. Season with salt and pepper
  14. Toss well and serve

Step 13

Total Time in Minute 40

Ingredients Count 8

cooking belgian stoemp aux carottes  carrot mashed potatoes

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Heavy cream




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