Leeks

Vegetables casserole

Author: Mathieu Lemay – La réserve BBQ

Keep screen on

Preparation 20

Baking 60

Portions 4

Freezing No

Ingredients

12 colored potato bells, sliced in 2
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 finely sliced beetroot
125 ml (1/2 cup) of peas
250 ml (1 cup) of Brussels sprouts, sliced in 2
250 ml (1 cup) of mixed colored carrot, sliced into rings
1 bunch of asparagus (about 10)
Avocado oil in sufficient quantity
3 hazelnut butter
60 ml (4 tablespoons) of fine herb of the reserve (oregano, red onion, garlic, parsley, basil, parsley and dill)
Himalayan salt
Pepper up to taste

Preparation

Preheat oven at 425 °F (220 °C). Pour 1 tablespoon of oil at the bottom of a cast iron skillet.
Lay in the pan in layers the potatoes, beetroots, peas, Brussels sprouts, carrots, asparagus. Salt with Himalayan salt and pepper, then spray with the mix of herbs and pour avocado oil in sufficient quantity over the vegetables and add hazelnuts butter.
Oven bake for about 45-60 minutes, while carefully watching the cooking and spraying oftenly vegetables with the juice from the bottom of the plate. Il the vegetables bruns too fast, cover with aluminium paper and continue baking. Vegetables needs to be tendre at the end of cooking.

Chef’s note

Pour le sel vous pouvez prendre la fleur de sel.