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By Whole Foods Market Chef
Aaron Stout
Servings: 4-6
Ingredients:
½ pound Clarion River Organic
Blue Peruvian Fingerlings, sliced
½ pound Clarion River Organic
Red Fingerlings, sliced
½ pound Clarion River Organic
Gold Fingerlings, sliced
½ pound carrots, sliced
¼ pound leeks, sliced
4 tablespoons butter
2 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons fresh thyme, chopped, plus an additional sprig
1 pint heavy cream
4-6 ounces River View Chevre
Directions:
1. Preheat oven to 425° degrees. Slice potatoes, carrots, and leeks to a ¼-inch thickness.
2. Soak the leek slices in deep water to allow sand or dirt to sink to the bottom. Remove and pat dry with a towel.
3. Heat a pan on medium heat, add the butter, a sprig of thyme, and the leek rounds. Sautée in butter for a few minutes to get a little color and infuse the flavors.
5. Turn off heat and deglaze the pan with the lemon juice. Remove thyme sprig.
6. Pour leeks, butter, and lemon juice over top of the chopped thyme, potatoes, and carrots, and toss or stir to mix.
7. Put mixture into oven for 15-18 minutes or until potatoes and carrots are just tender and golden brown.
8. Heat cream in heavy-bottom pan, and whisk in goat cheese to incorporate. Add lemon zest and reduce mixture by one third. Add salt and pepper to taste.
9. In an oven-safe baking dish, combine all ingredients. Put back into the oven for 5-7 minutes to brown the top.
Whole Foods Market, 5880 Centre Ave., East Liberty. 412.441.7960. www.wholefoodsmarket.com
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