Turnip, Potato, and Cabbage Stoemp

Belgian-Style Comfort Food Dish Made With Mashed Root Vegetables

Ingredients:

* 4 slices of bacon
* 2 medium onions, diced
* Half a green cabbage, cubed
* 2 cloves of garlic, minced
* 1 cup (250 mL) of chicken or vegetable broth
* 3 tablespoons (45 mL) of cider vinegar
* 2 cups (500 mL) of water
* 4–5 medium potatoes, peeled and cubed
* 2–3 medium turnips, peeled and cubed
* 5 tablespoons (75 mL) butter
* 1/4 cup (60 mL) milk
* Salt and pepper to taste

Directions:

1. Cook the bacon slices over medium heat in a large, straight-sided pan until
they are crisp. Remove bacon and let the slices drain on paper towels. When
they are cool, crumble the slices and set them aside.
2. Add the diced onions to the pan. Cook the onions at medium-high heat in the
bacon fat until they start to break up. Add cabbage, and cook, stirring often, until
onions and cabbage begin to soften and become golden.
3. Add garlic, stir, then add the broth and vinegar. Reduce the liquid and
deglaze the pan.
4. Meanwhile, boil the potatoes and turnips in a separate pot until they are
tender. Drain and set them aside when done.
5. Once the liquid in the onion/cabbage pan has evaporated, add the 2 cups of
water. Bring to a boil, then turn down the heat and simmer, covered, until the
cabbage is cooked – about 10 minutes. Uncover and boil off remaining liquid. Set
aside.
6. Put butter in a large bowl, then add the potatoes and turnips. Stir and crush
lightly, adding milk as needed until potatoes and turnips are blended and roughly
mashed. The mixture should be moist but still lumpy.
7. Fold in onion/cabbage mixture and crumbled bacon, add salt and pepper to
taste. Serve.

Turnip, Potato, and Cabbage Stoemp Variants

For a lower-fat version, drain the bacon fat after step one. Use extra-virgin olive
oil to cook the onions and cabbage in step two.

For a simpler version, the turnips may be replaced with 2–3 more potatoes. Other
root vegetables, such as parsnips or carrots, may also be substituted.
Stoemp may be prepared in advance and refrigerated. Before serving, transfer to
a casserole dish and bake, covered, for about 30 minutes at 375 F (190 C).

I took this and used 12 bratwurst, browned in olive oil and most of 2 beers, some
water, poked them full of holes, and stewed on the woodstove, Added 2
reasonable onions and garlic, a small head of cabbage, cumin, salt, Most of
another beer and lemon juice in place of vinegar, I didn't pre-boil potatoes and
turnips, I just chunked them up like everything else, Add 4 turnips and 4 taters,
Left out butter and milk, Beer and Olive oil for liquid, Cook until done and
bratwurst are as tender as vienna sausages, Good feed