Stoemp

Instructions

1. Peel the potatoes and carrots, cut them into pieces and cook them in boiling salted water for 20 to 25 minutes.
2. Meanwhile, slice the leeks and onion, then sauté them in butter over low heat until soft.
3. Drain the cooked vegetables and roughly mash them with the hot milk.
4. Stir in the leeks and onion, season with salt, pepper and a pinch of nutmeg.
5. If you are using lardons, fry them in a pan and scatter them over the stoemp when serving.