On medium heat, add oil, then leeks with some seasoning. Add a couple of smashed garlic cloves. Cook until leeks are translucent. Add zucchini and herbs. After about 5 minutes add half & half along and vegetable broth. Simmer until very soft. Purée in a blender until smooth. Put back in warm pan and taste for seasoning or herbs. Lastly, add a splash of sherry vinegar. Then cool in the refrigerator until an hour before serving.
I love the sweetness of roasted carrots. These glazed carrots are put in a sherry syrup and butter after they were roasted, adding another depth of flavor and sweetness. The recipe is based on Portland's Beloved Naomi Pomeroy from Beast. She roasts them first to get a little char.
I had a real desire to make beet purée after seeing a beautiful image on @cookniche’s instagram post. The color was intense, and made the plate beautiful. So, I worked on making a beautiful and tasty beet purée to pair with duck breast for a dinner in which I was developing a menu. It was lovely! I played around with how much water – bay leaf, or no bay leaf. Garlic or no garlic. I was happy with the outcome.
This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.