LOCALadk Magazine

Spring 2020 LOCALadk Magazine 29 LOCALadk Ingredients: 2 lbs. (about 4 medium) white, red or blue potatoes, peeled and sliced 1 lb. carrots (about 6 medium sized), peeled and sliced 1/2 lb. local uncured sausage (turkey, pork or veggie), chopped or crumbled 2 packed cups baby kale, chard, arugula or spinach 4 oz. mushrooms, sliced (I like to use locally grown or foraged ones. These can be rotated throughout the seasons.) 1 large yellow onion, diced 4 cloves garlic, minced 3 cups local grass-fed whole milk 2 packed cups shredded cheese (I like to blend North Countr y Creamer y Pepper Jack, Sugar house Dutch Knuckle and Meier's X X X Cheddar.) 3 Tbsp. all-purpose or gluten-free flour 2 Tbsp. pastured local unsalted butter 2 Tbsp. each chopped fresh thyme, sage and oregano (or 2 tsp. each if dried) 1 small bunch of chives, cut into small pieces for garnish ½ tsp. fresh ground black pepper 2 tsp. Celtic Sea Salt, divided Directions: 1. Preheat oven to 400 degrees. 2. Prepare all ingredients, storing sliced potatoes in water to prevent them from oxidizing. 3. Put a steamer basket in a medium pot with 2" of water and turn the burner on high. 4. Once the water is boiling, add sliced potatoes to the basket and sprinkle 1 tsp. salt on top. 5. Steam until tender, approx. 10 minutes. Gently stir the potatoes after 5 minutes. 6. Remove from heat and transfer to a 9x13 casserole dish. 7. Spread fresh baby greens on top of steamed potatoes to wilt them. 8. Add sliced carrots and 1/2 tsp. of salt to the steamer basket and return to the burner for another 10 minutes, stirring after 5 minutes. 9. Remove from heat and evenly spread on top of the wilted greens. Set aside. 10. In a medium fr ying pan, sauté sausage on medium high heat until fully cooked. Spread evenly over carrots in casserole dish. 11. In the same fr ying pan, melt butter and then add onion, garlic, mushrooms and 1/2 tsp. of salt. Sauté for about 7-10 minutes until onions are translucent and mushrooms are tender. 12. Add flour, black pepper and fresh or dried herbs and stir to coat vegetables. 13. Add milk and stir to combine. Continue stirring until mixture begins to thicken. 14. Pour this sauce ("rue") over the meat and vegetables in the casserole dish so they are evenly covered. You may have to shake the dish back and forth in order for the rue to get in between the layers of veggies and down to the bottom of the dish. 15. Cover casserole with a layer of shredded cheddar cheese. 16. Bake in a 400 degree oven for approximately 20 minutes or until cheese starts to turn golden. 17. Remove from oven and let stand for 10 minutes. 18. Garnish with fresh chopped chives. 19. Ser ve with a side of steamed asparagus or on a bed of baby greens. Ser ves 8-10 people.

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