Fall Veggie Trio

Recipe from a Parisian Central Square Farmers Market shopper

Ingredients:

All of these veggies are just waiting for purchase for the next few weeks at the farmers market.  Choose from Dick’s, Kimball’s, Langwater Farms, Hutchins, Stillman Farms, or Red Fire. Stock up!
Leeks
Carrots
Shallots
Garlic
Mushrooms, your choice,  from Cloutman farms

For the vinaigrette:

2T Vinegar, balsamic is recommended
4T Olive oil
1 Tsp Mustard
Shallots - mince
about a teaspoon and S&P, to taste

Shake the dressing until it emulsifies

Directions:

To clean the leeks, cut off root end and gingerly slice down the side under water.  As you probably know, leeks grow underground and so take on a bit of dirt.  Our special customer shared a unique way of slicing and then turning your leek underwater to get everything clean.  Try it out!

Once leeks are clean, steam them until your desired doneness.  When steamed, drain the water and toss the leeks with vinaigrette!

For carrots: shred carrots and toss with freshly squeezed lemon juice and a little sugar.  Taste and adjust as you see fit.

For mushrooms; slice and saute with butter and garlic.  

This trio of veggies will adorn a plate beautifully!