Make this delicious Belgian waterzooi stew
What is the story
Belgian waterzooi is a classic stew known for its rich, creamy texture.
Originating from Ghent in Belgium, this dish traditionally contains 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 egg-free and vegetarian version.
Gather the following ingredients
To prepare this vegetarian Belgian Waterzooi, you will need two large potatoes, a leek, two carrots, an onion and three stalks of celery.
You also need 200 g of button mushrooms, a liter of vegetable stock and 200 ml of heavy cream or a vegetable 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 cut the potatoes into small pieces.
Carefully remove the outer layer of the leek, then cut it into slices.
Cut the carrots and celery into pieces similar in size to the potato pieces, ensuring even cooking.
Cut the mushrooms into quarters for greater uniformity. Finely chop the onion to mix well with the other flavors in the stew.
Brown the vegetables
Heat the olive oil in a large saucepan over medium heat.
Add the onions, stirring until they become translucent.
Add the leeks, carrots, celery and mushrooms to the mixture.
Sauté these vegetables, stirring occasionally, until they begin to soften, which should take about five minutes.
This step is crucial for developing the base flavors of the stew before adding the broth.
Let simmer with broth
Add the vegetable stock to the pot with your sautéed vegetables and diced potatoes.
Heat until boiling, then lower the heat to a gentle simmer.
Season with thyme, salt and pepper to taste.
Continue cooking, stirring occasionally, until the vegetables become tender.
This process should take approximately 15 minutes.
Creamy finishing touch
When the vegetables are tender, lower the heat.
Carefully pour in the heavy cream, stirring gently to incorporate it without curdling it, especially if you are using a plant-based alternative.
Let the stew simmer over low heat for an additional five minutes.
This slow cooking allows the flavors to combine and achieve the creamy consistency characteristic of the stew without reaching a boil.
