PREPARATION

Clean the potatoes and cook in salty water.

Cut onion finely and fry in butter until soft. Take care so they will not burn and brown. Cut the leeks into pieces and add to the fried onions. Bound thyme with a few bay leaves (known bouquet garni) and add to the pot with the onion and leek.

To the pot with vegetables add white beer and let simmer 15 minutes over low heat.

Remove the bouquet garni from the pot of steamed vegetables. Drain the cooked potatoes and add to steamed vegetables. Ideal composition of stoemp is 2/3 vegetable third potatoes.

The finished stoemp should be very soft. Taste it and finish it with salt and pepper.