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Vegetarian Waterzooi with Root Vegetables and Parsley
Vegetarian Waterzooi with Root Vegetables and Parsley
Classic DishWaterzooi
Prep: 30 min • Cook: 45 min. A hearty vegetarian take on Waterzooi, this comforting dish features an assortment of root vegetables and cauliflower florets simmered in a rich vegetable broth. The stew is finished with a creamy liaison of egg yolks and brightened with a generous amount of fresh parsley, offering a delightful vegetarian spin on a Belgian classic.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 6
Instructions
Preparing the Vegetables
- 1Peel and chop the parsnips, carrots, and celery root into roughly 1-inch pieces.
- 2Thoroughly wash the leeks to remove any grit, then slice them.
- 3Cut the cauliflower into bite-sized florets.
Cooking the Waterzooi Base
- 1In a large pot or Dutch oven, melt the butter over medium heat.
- 2Add the sliced leeks and sauté for about 5-7 minutes until softened.
- 3Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 4Gradually whisk in the vegetable stock, ensuring no lumps form.
- 5Bring the mixture to a simmer, then add the prepared parsnips, carrots, and celery root.
- 6Season with salt and freshly ground black pepper to taste.
- 7Cover the pot and let it simmer gently for about 20-25 minutes, or until the root vegetables are tender.
Finishing the Dish
- 1Add the cauliflower florets to the pot and cook for another 8-10 minutes, until tender-crisp.
- 2In a small bowl, whisk the egg yolks until smooth.
- 3Temper the egg yolks by gradually whisking in a ladleful of the hot broth from the pot. This prevents the yolks from scrambling.
- 4Slowly 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.
- 5Stir in most of the chopped fresh parsley.
- 6Taste and adjust seasoning with salt and pepper if needed.
Nutrition Information
- Calories
- 221 kcal
- Protein
- 5 g
- Fat
- 12 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 221 kcal |
| Protein | 5 g |
| Fat | 12 g |
| Carbs | 20 g |
Tips
- Ensure leeks are thoroughly washed as they can trap dirt between their layers. Chop them finely for even cooking.
- Do not boil the waterzooi after adding the egg yolks to prevent curdling. A gentle simmer is key for a creamy texture.
- Serve hot, garnished with the remaining fresh parsley. Crusty bread is an excellent accompaniment for soaking up the delicious broth.
