‘Waterzooi’ with Duo of carrots Chef’s cut


Serves 10

1kg Duo of carrots – Chef’s cut Ardo
1kg Fine cut leeks Ardo
1kg Parisian potatoes precooked Ardo
500g Cut green celery Ardo
50g Parsley Ardo
3 chickens
5l poultry broth
1l cream
5 eggs


Celery, Egg, Milk


  1. Bring the poultry broth to the boil. Add the chickens and cook fully over medium heat. Remove from the stock and allow to cool down. Skin the chicken and divide into pieces.
  2. Steam the vegetables and potatoes briefly.
  3. Melt the butter in a large stew. Add the vegetables and potatoes and cook over medium heat. Add the chicken pieces after 5 minutes.
  4. Sieve the broth and pour into the stew. Add 2/3 of the cream and stir well. Simmer for 10 to 15 minutes over a low heat. Season with salt and pepper.
  5. Mix the egg yolks with the rest of the cream and beat.
  6. Remove the stew from the fire and stir in the egg yolk mixture. Add parsley at the end.
Back to top
[ menu.close]