This was born out of the desire to use leeks, plus other rando stuff in our fridge.
Chop fingerling potatoes and beets, place in a 9x13 pan, drizzle with olive oil, salt and pepper, and bake at 450 until done (half hour or so).
Chop leeks lengthwise and then into 1/4" slices (I did 1" slices but the texture was a bit odd). Melt some butter, add some oil, and sautee leeks for a while. Then chop 1/2 lb mushrooms into quarters and add to the pan. Season with herbs. I used thyme, marjoram and tarragon. After the shrooms seem mostly cooked add some wine (I used 2/3 c) and let it reduce to half or whatever. Mix in the roasted veggies. Serve over rice.
This ended up being fairly good (see the note about the leek size though). Wasn't mind-blowingly delicious or anything, but was a good usage of veggies and was good enough. Didn't get two dinners out of it though.
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