Leek and Fennel Stoemp

This simple and tasty recipe for leek stoemp is a delicious side dish that pairs well with various meat dishes.

Serves: 4
Preparation: 10 min
Cooking time: 30 min

Ingredients:

• 1 kg floury potatoes
• 3 leeks, white and light green parts only
• 1 fennel bulb
• 1 onion
• 2 cloves of garlic
• 50 g butter
• 300 ml milk
• Fresh thyme leaves
• 2 tablespoons wholegrain mustard
• Salt and black pepper

Preparation:

1. Peel the potatoes and cut into even chunks.
2. Slice the leeks lengthwise and wash thoroughly to remove any sand. Cut into rings.
3. Remove the core from the fennel and chop finely.
4. Peel and finely chop the onion.
5. Peel and finely mince the garlic.

Method:

1. Boil the potatoes in lightly salted water for about 20 minutes until tender. Drain and let them steam dry briefly.
2. In a separate pan, melt half of the butter over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the leek and fennel to the pan and cook for 5–7 minutes until soft.
4. Add the cooked potatoes to the leek, fennel and onion mixture. Mash everything together well with a potato masher.
5. Add the mustard, remaining butter and milk. Keep mashing and stirring until smooth and creamy.
6. Season to taste with salt and black pepper. Serve warm, garnished with fresh thyme leaves.