Waterzooi
A Ghent stew of chicken or fish in a creamy broth with julienned root vegetables.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken with the onion, bay and thyme for forty minutes and strain the broth.
Cut the leek, carrot and celeriac into fine julienne of equal length.
Sweat the vegetables in butter for ten minutes, without letting them colour.
Add the broth and the potato in batons and cook fifteen minutes.
Joint the chicken, return it to the pot and take it off the heat.
Whisk the yolks with the cream and ladle in hot broth, stirring, until the bowl warms up.
Pour the mixture back into the pot off the heat, warm it through without boiling, and add lemon and parsley.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: ayustety from Tokyo, Japan · CC BY-SA 2.0