Vegetarian Waterzooi
Gentse Waterzooi de légumes: delicate creamy Ghent stew of leeks, carrots, celeriac, and waxy potatoes simmered in vegetable broth, finished with an egg yolk and cream liaison and fresh herbs.
Ingredients
- • 2 Belgian leeks, sliced into 3cm batons
- • 3 carrots, peeled and sliced into batons
- • 1/4 celeriac, peeled and cut into batons
- • 300g small waxy potatoes, peeled and halved
- • 800ml rich vegetable stock
- • 2 egg yolks beaten with 100ml double cream (liaison)
- • 30g butter
- • 3 tbsp fresh chervil or flat-leaf parsley, chopped, salt and white pepper
Preparation Steps
Melt the butter in a heavy soup pot over medium heat. Sauté the leeks, carrots, and celeriac batons for 5 minutes without browning.
Add the halved potatoes and pour in the hot vegetable stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until the vegetables and potatoes are tender.
Whisk a ladleful of the hot broth into the egg yolks and cream mixture to temper, then pour the mixture slowly back into the simmering pot while stirring constantly (do not let boil).
Simmer gently for 2 minutes until silky and velvety. Season with white pepper and salt, ladle into deep warmed bowls, scatter with fresh chervil, and serve with crusty sourdough bread.