Beets de Provence with Crispy Leeks
Spice profile: black lime, culinary lavendar, fennel, marjoram, orange zest, parsley, rosemary, savory, thyme
Take 3-4 medium beets, (I used six small), and shred them either by hand with a box grater, or in a food processor. If doing by hand I leave the top stub as something to hold onto, but remove if using a processor. Place shredded beets in a bowl, and add the spice packet (2tsp Stock+Spice Beets de Provence), the juice of one squeezed lime, about 2 Tbs olive oil, and salt. Mix well, taste, adjust oil, salt, lime as needed, and set aside. Take one medium leek and cut the root end off as well as where the first leaves come off. Cut the leek in half lengthwise, remove the center bit and flatten the leek stem on a cutting board. Slice fine ribbons out of the leek stem, including center, about 1/8 inch wide. Place these in a colander and rinse well. Drain the leeks so they are wet, but not dripping wet. Scatter them on a large plan and then sprinkle with a bit of flour, (or potato starch if GF), tossing a bit to coat them. Add salt. Heat a large skillet with 5 Tbs frying oil. When the oil is hot, add the leeks and sauté until just barely golden brown, using tongs to turn occasionally. Remove the leeks to a paper towel. Plate the beets and top with crispy leeks!
Enjoy!
