Cartoon museum meeting 2012

the 4th cartoon museum meeting will be held in Kruishoutem – Belgium

Waterzooi 2012/09/08

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An other traditional Belgian dish cooked for our conference guests by Veronique

Waterzooi is a classic stew in Flanders (“zooien” meaning “to boil). The original form was made of fish, today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish there disappeared. It is said to have been the favorite dish of the Emperor Charles V (1500–1558) who was born in Ghent.

Ingredients

8 pieces of chicken
1 onion
2 bay leaves
2 cloves
2 leeks
2 large carrots
2 tender ribs of celery
500 grams of potatoes
1 sprig fresh thyme
20 cl cream
freshly grated nutmeg, salt, pepper
2 tablespoons chopped chives

Preparation

Remove the skin from the chicken. Cut the onion into quarters and stick the bay leaves and clove gently on it. Cut the cleaned and washed leeks into rings. Cut the carrots and the celery into slices. Halve the bigger potatoes if necessary. Place chicken pieces with the onion and thyme in a saucepan and add enough water to just cover the chicken. Bring to the boil and let it simmer for 20 minutes. Remove the onion and thyme. Put the potatoes, leek, carrot and celery in the pan. Bring back to the boil and let it simmer for 15 minutes until the potatoes are tender. Stir the cream into the pan and season to taste with nutmeg, salt and pepper. Spoon the casserole in a preheated soup tureen or put the pan on the table.
Sprinkle with chives.

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