This recipe combines beets and potatoes with Leeks and citrus zest for a tasty, beautiful and warming winter dish. Note that you should eat the mandarins immediately after removing their zest or they will dry out.
Remove the leaves from 2-3 leeks. Cut the shanks in half lengthwise then clean under running water to remove any soil between the layers.
Slice the leeks lengthwise, then cut the slices into 2″ lengths.
Preheat the oven to 350.
Heat 2 T. olive oil in a 1 quart saucepan and saute the leeks on medium heat until they are soft. Pour in 1 C. heavy cream and 1 C. vegetable broth, then bring a boil and simmer. Remove the zest from 2 mandarins and add to the pot along with 1 minced clove of garlic. Season generously with salt and pepper.
While the liquid is simmering, Scrub 1 lb. Beets and 1 lb. potatoes, then slice into rounds (or ovals, for the spuds).
Arrange the sliced vegetables in the pan to cover it, layering if necessary. Sprinkle with salt and pepper, then gently pour the liquid over the vegetables. Cover with foil and bake for 40 minutes.
Grate 1 C. or more of gruyere, mozzarella or other melty cheese.
Remove the baking dish from the oven, uncover, and sprinkle the cheese over the top. Return the dish to the oven uncovered and continue baking until the top is nicely brown and the cheese melted..
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