Recipe: Prepare this delicious Belgian waterzooi stew
Belgian waterzooi is a classic stew known for its rich and creamy texture. Originating from Ghent in Belgium, this dish traditionally features chicken or fish but has been adapted here for vegetarians. It's a comforting meal, perfect for cold days or when you need a hearty dish. Let's get cooking with this eggless and vegetarian version.
Gather the following ingredients
To make this vegetarian Belgian Waterzooi, you'll need two large potatoes, one leek, two carrots, one onion, and three celery stalks. Also required are 200 gm of button mushrooms, one liter of vegetable broth, and 200 ml of heavy cream or a plant-based alternative. For seasoning, have on hand two tablespoons of olive oil, one teaspoon of thyme, and salt and pepper to taste.
Prepare the vegetables
Wash all vegetables thoroughly before starting. Peel and dice the potatoes into bite-sized chunks. Carefully remove the outer layer of the leek, then slice it. Chop the carrots and celery into pieces that are similar in size to the potato chunks, ensuring even cooking. Quarter the mushrooms for uniformity. Finely chop the onion to blend well with other flavors in the stew.
Saute vegetables
Heat olive oil in a large pot over medium heat. Add the onions, stirring until they become translucent. Introduce leeks, carrots, celery, and mushrooms to the mix. Saute these vegetables, stirring occasionally, until they start to soften, which should take around five minutes. This step is crucial for developing the stew's base flavors before adding the broth.
Simmer with broth
Add the vegetable broth to the pot with your sauteed vegetables and the diced potatoes. Heat until it reaches a boil, then lower the heat for a gentle simmer. Season with thyme, salt, and pepper to suit your taste. Continue to cook, stirring occasionally, until the vegetables become tender. This process should take approximately 15 minutes.
Final creamy touch
When the vegetables are tender, turn down the heat. Carefully pour in the heavy cream, stirring gently to integrate without causing it to curdle, particularly if you're using a plant-based alternative. Allow the stew to simmer on low heat for an additional five minutes. This slow cooking helps the flavors to combine and achieves the stew's characteristic creamy consistency without reaching a boil.
