Ingredients with Measurements:
- 1 pound bacon, chopped
- 2 pounds potatoes, peeled and diced
- 2 onions, chopped
- 4 carrots, peeled and sliced
- 4 celery stalks, sliced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. In a large pot, cook bacon over medium heat until crispy. Remove bacon from pot and set aside, leaving the bacon fat in the pot.
2. Add onions, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add flour and butter to the pot and whisk until combined.
4. Slowly add chicken broth to the pot, whisking constantly to prevent lumps.
5. Add potatoes and bay leaf to the pot and bring to a boil.
6. Reduce heat to low and simmer until potatoes are tender, about 20 minutes.
7. Add heavy cream to the pot and stir until combined.
8. Add cooked bacon to the pot and stir.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking bacon and vegetables
- Low heat for simmering potatoes
Serving size:
- 6 servings
Nutritional information:
- Calories: 580
- Fat: 42g
- Carbohydrates: 34g
- Protein: 17g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Half-and-half can be used instead of heavy cream.
- Cornstarch can be used instead of flour.
Variations:
- Add cooked chicken or shrimp to the waterzooi for extra protein.
- Use different vegetables such as leeks, parsnips, or turnips.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Be sure to whisk constantly when adding the chicken broth to prevent lumps.
- Use a potato masher to break up some of the potatoes for a thicker consistency.
- Make sure to season with enough salt and pepper to bring out the flavors.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the waterzooi is too thin, add more flour or cornstarch to thicken it up.
- If the waterzooi is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
- Make sure to cook bacon and vegetables to the appropriate temperature to prevent foodborne illness.
Food history:
- Waterzooi is a traditional Belgian dish that originated in the city of Ghent.
Flavor profiles:
- Creamy, savory, and slightly smoky from the bacon.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Belgian
Taste: Savory, Rich, Creamy, Smoky, Comforting