Stoemp with Carrots and Onions

Peel the potatoes and carrots, cut into evenly sized pieces and place in a pot. Cover with water, add half of the salt and cook for 20–25 minutes after boiling, until the vegetables are very soft.

Meanwhile, finely chop the onion. Melt 20 g of butter in a skillet, add the onion and cook over low heat for 8–10 minutes, stirring often, until soft and lightly golden, without letting it brown too much.

Drain the potatoes and carrots in a colander, reserving 100 ml of the cooking liquid, then return the vegetables to the warm pot for 1–2 minutes to let excess moisture evaporate.

Mash the vegetables with a potato masher to a coarse, uneven texture; don't use a blender, or the stoemp will turn gluey.

Warm the milk, add it to the vegetables along with the remaining butter and stir well. If the mixture is too thick, pour in a little of the reserved cooking liquid.

Fold in the sautéed onion, season with salt, black pepper and nutmeg to taste. Serve the stoemp hot as a Belgian side dish.