OVERVIEW
This is a perfect Christmas vegetable dish. It’s amazing as a dish on its own, but it’s even more incredible when uncovered and roasted below the beef or turkey, using the EGGspander System.
PREPARE THE BOULANGÈRE
Peel and slice the carrots, parsnip, potato, sweet potato and swede. Place in a large bowl, season generously with salt and pepper and mix well.
Layer the vegetable slices evenly in a 23cm x 28cm x 5cm baking dish, sprinkling a little diced shallot and some thyme leaves between each layer.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped by a Stainless Steel Grid. Your target temperature is 180°C.
Carefully pour over the stock, cover the dish with foil and bake for 1 hour. Lift off the foil and cook for a further 30 minutes.
ADD THE CREAM
Meanwhile, pour the cream into a small saucepan and add the garlic and a pinch each of salt and pepper. Bring to a simmer over a medium heat and leave to reduce by about half.
Pour the hot cream mix over the boulangère and return the dish to the EGG for a final 30 minutes. Remove and leave to stand for a few minutes before serving.
