Ingredients
2 Medium Chioggia Beets (or golden)
2 Medium Carrots
1 Large Leek
3 sprigs Fresh Thyme
1 teaspoon Fresh Tarragon
Juice of 1/2 a Lemon
1 tablespoon Olive Oil
a splashes White Wine Vinegar
Salt and Pepper to taste
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Preheat the oven to 375, or preheat the grill. Peel the beets and carrots, and chop into 1/2" pieces. Rinse the leek thoroughly, slice in half lengthwise and then chop into 1/4" pieces. Lay out two overlapping large (9x13") pieces of foil. Place all of the chopped vegetables onto the foil. Add thyme, tarragon, olive oil, lemon juice, vinegar and salt and pepper. Toss to coat all the vegetables evenly. Fold up 2 opposite sides of the foil towards one another, then fold the remaining 2 sides in, folding over the edges to seal the vegetables and juices inside. Place packet onto a baking sheet and cook for about 20 minutes, or until the house is fragrant and the beets and carrots are soft. Or, place packet onto grill over indirect heat and cook for about 20 minutes. Serve immediately.