Vegetable Boulangère Cookpot

Courtesy of chef Didier Elena

Yield

Serves 4

Ingredients

- 1 lb celery root

- 1 lb white onion

- 1 lb butternut squash

- 1 lb Romanesco cauliflower

- 1 lb potatoes

- 24 petals of tomato confit

- Lemon salt & pepper

- Olive oil

Mushroom Duxelles

- 2 lb white mushrooms

- 1 shallot, diced

- White wine

- Heavy cream (optional)

To Finish

- 4 garlic cloves, thinly sliced

- 4 thyme sprigs

- 8 oz butter, cut into small dice

- 16 oz vegetable stock

Directions

Vegetables

1) Thoroughly wash and clean all vegetables.

2) Slice celery root, onion, butternut squash, cauliflower, and potatoes into ¼ inch thick slices.

3) Cut celery root, butternut squash, and potatoes into 1½ inch circles.

4) Trim the cauliflower and remove the outer layers of the onion to achieve approximately the same size as the other vegetables.

Mushroom Duxelles

1) Thinly slice the mushrooms and shallots and quickly sauté in olive oil on medium heat for two minutes, avoiding any coloration.

2) Season with salt and pepper and deglaze with white wine.

3) At this point, add heavy cream, if desired, for a creamer texture.

Assembly

1) Evenly distribute the mushroom duxelles and vegetable stock among the four cookpots.

2) Layer all remaining sliced vegetables into each cookpot, being sure to add salt, pepper, and sliced garlic between each row.

3) Finish with 2 oz of diced butter, 1 sprig of thyme, and olive oil.

4) Cover and bake at 325 degrees F for 45 minutes.

5) Serve.

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