Today we’re off to Belgium—a country where culinary traditions blend French refinement with Flemish heartiness. We’re cooking two iconic dishes that have warmed Belgians for centuries.
🍲 Waterzooi (Waterzooi)
A delicate creamy stew with chicken and vegetables—the calling card of Ghent. A velvety sauce of eggs and cream, fragrant root vegetables, and juicy meat create the perfect comfort dish.
Ingredients:
• Chicken (thighs and drumsticks) — 800 g
• Leeks — 2 stalks (white and light green parts)
• Carrots — 2 medium
• Celery root — 150 g
• Potatoes — 3 medium
• Butter — 50 g
• Heavy cream (33%) — 200 ml
• Chicken stock — 800 ml
• Egg yolks — 3
• Bay leaves — 2
• Fresh parsley — small bunch
• Nutmeg — pinch
• Salt, white pepper — to taste
Instructions:
Rinse the chicken, pat dry with paper towels, and cut each piece in half. Generously salt and season with white pepper on all sides. In a deep sauté pan or heavy-bottomed pot, melt the butter over medium heat. Sear the chicken pieces for 3–4 minutes per side until golden. The meat should develop an appetizing caramelized color but not burn.
While the chicken sears, prep the vegetables. Slice the leeks into 1 cm rings, rinsing thoroughly between layers. Peel the carrots and cut into 5–7 mm rounds. Peel the celery root and dice into 1.5×1.5 cm cubes. Peel the potatoes and cut into 2×2 cm cubes. Add the leeks, carrots, and celery to the seared chicken. Stir and cook for 5 minutes, stirring occasionally. The vegetables should soften slightly and turn translucent.
Pour in the hot chicken stock until it just covers the chicken and vegetables. Add the bay leaves and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. The chicken should be tender, easily pierced with a fork, and the broth should develop a rich aroma.
Add the potatoes, stir gently, and continue simmering covered for another 15 minutes. The potatoes should be soft but not falling apart—test with a knife or fork. Remove the bay leaves.
In a separate bowl, whisk together the egg yolks and cream until smooth. Add a pinch of nutmeg. Ladle some of the hot broth from the pot and slowly drizzle it into the egg-cream mixture, whisking constantly. This tempering prevents the yolks from curdling.
Reduce the heat under the pot to the lowest setting. Slowly pour the tempered egg-cream mixture into the pot, stirring continuously with a wooden spoon. Heat for 2–3 minutes, stirring constantly, DO NOT BOIL. The sauce should thicken to a liquid sour cream consistency and develop a silky texture. If you drag a spoon across the bottom, it should leave a clear trail.
Remove from heat, taste, and adjust salt if needed. Finely chop the fresh parsley and stir it into the pot. Ladle the waterzooi into deep bowls, adding 2–3 pieces of chicken, vegetables, and a generous pour of the creamy sauce to each. Serve immediately with crusty rustic bread or toasted slices.
💡 Fact: Originally, waterzooi was made with river fish, but in the 19th century, the chicken version became so popular it nearly replaced the fish. The name translates to “boiling water,” though the dish is more like a refined creamy stew.
🥔 Stoemp met Worst (Stoemp with Sausage)
A hearty mashed potato dish with vegetables and fried sausage—the embodiment of Belgian homey comfort. Rustic and rough-hewn, but incredibly delicious, where the creamy texture of the mash contrasts with the crispy sausage crust.
Ingredients:
• Potatoes — 1 kg (starchy varieties)
• Carrots — 3 medium
• Leeks — 2 stalks
• Yellow onion — 1 large
• Pork sausages (thick, for frying) — 4–6 (about 500 g)
• Butter — 80 g
• Milk — 100–150 ml
• Nutmeg — pinch
• Vegetable oil — 2 tbsp
• Salt, black pepper — to taste
• Fresh parsley — for garnish
Instructions:
Peel the potatoes and cut into large 3×3 cm cubes. Peel the carrots and slice into 1 cm rounds. Thoroughly rinse the leeks, discard the dark green parts, and slice the white and light green parts into 1.5 cm rings. Peel the onion and cut into 5–7 mm half-rings. Place all the chopped potatoes and vegetables into a large pot.
Cover the contents of the pot with cold water so it rises 2–3 cm above the vegetables. Salt generously (about 1.5–2 tsp). Bring to a boil over high heat. Once boiling, reduce the heat to medium and cook uncovered for 20–25 minutes. The potatoes and vegetables should be very soft, practically falling apart when pressed with a fork.
While the vegetables cook, prepare the sausages. Heat a heavy skillet over medium heat, add the vegetable oil. Place the sausages in the pan and fry, turning every 3–4 minutes, so they brown evenly on all sides. Total frying time: 15–18 minutes. The sausages should develop a deep golden, sometimes brown crust, and clear juice should run out when pierced. Remove from the pan and keep warm.
Once the potatoes and vegetables are cooked, drain the water through a colander, reserving about half a cup of the vegetable broth in case the mash is too thick. Return the vegetables to the pot and place over very low heat for 1–2 minutes to evaporate any excess moisture. The pot should be dry.
Remove the pot from heat. Add the diced butter and begin mashing with a potato masher. Mash vigorously, but not to perfect smoothness—stoemp should retain small pieces of vegetables and have a rustic, rough texture. This isn’t refined French purée; it’s hearty Flemish comfort food.
Warm the milk in the microwave or on the stove until tepid. Gradually pour the warm milk into the potato mixture, continuing to mash and stir. Add the milk in portions, achieving a creamy but dense consistency. The mash should hold its shape but not be dry. Season with nutmeg, salt, and pepper to taste. Stir vigorously.
Pile the hot stoemp onto a serving platter or individual plates. Make a small well in the center and place a pat of butter on top so it melts. Arrange the fried sausages alongside. Sprinkle with chopped fresh parsley. Serve immediately, while the butter is melting and the whole dish is steaming.
💡 Fact: Stoemp is a staple of Belgian cuisine. There are over two dozen regional variations: with cabbage, spinach, Brussels sprouts, rutabaga. Every Belgian family has its own “signature” stoemp recipe, passed down through generations.