Vegetarian Waterzooi with Root Vegetables and Parsley

Preparing the Vegetables

1. Peel and chop the parsnips, carrots, and celery root into roughly 1-inch pieces.
2. Thoroughly wash the leeks to remove any grit, then slice them.
3. Cut the cauliflower into bite-sized florets.

Cooking the Waterzooi Base

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the sliced leeks and sauté for about 5-7 minutes until softened.
3. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
4. Gradually whisk in the vegetable stock, ensuring no lumps form.
5. Bring the mixture to a simmer, then add the prepared parsnips, carrots, and celery root.
6. Season with salt and freshly ground black pepper to taste.
7. Cover the pot and let it simmer gently for about 20-25 minutes, or until the root vegetables are tender.

Finishing the Dish

1. Add the cauliflower florets to the pot and cook for another 8-10 minutes, until tender-crisp.
2. In a small bowl, whisk the egg yolks until smooth.
3. Temper the egg yolks by gradually whisking in a ladleful of the hot broth from the pot. This prevents the yolks from scrambling.
4. Slowly pour the tempered egg yolk mixture back into the pot, stirring constantly. Do not let the waterzooi boil after adding the yolks, as this can cause them to curdle.
5. Stir in most of the chopped fresh parsley.
6. Taste and adjust seasoning with salt and pepper if needed.