Waterzooi with Spinach & Potatoes
A creamy, herb-infused vegetable stew with tender spinach and potatoes, a classic from Brussels' countryside kitchens. This Belgian-inspired quick recipe (vegetarian), ready in about 60 minutes, pairs potatoes, spinach, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium potatoes
- 1 lb spinach
- 2 medium onions
- 2 stalks celery
- 2 medium carrots
- 1 leeks
- 1 cup white wine
- 1 cup cream
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp pepper
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Equipment for this recipe
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Instructions
- Step 1: Melt 1 tbsp butter in a large pot over medium heat. Add 2 diced onions, 2 sliced celery stalks, and 2 diced carrots. Sauté for 5 minutes until softened.
- Step 2: Add 1 sliced leek, 4 diced potatoes, 1 cup white wine, 1 tsp salt, and 1 tsp pepper. Cook for 5 minutes, then stir in 1 cup cream and 1 tbsp thyme. Simmer for 20 minutes until potatoes are tender.
- Step 3: Stir in 1 lb fresh spinach and cook until wilted. Season with additional pepper and serve with a drizzle of cream or crumbled bacon.
