Carrot, Leek and Turnip Saute |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as Mom's carrot, leek, and turnip saute . Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 tablespoons unsalted butter |
3 leeks, cut into 1/2-inch rings, separated |
2 medium turnips, peeled, cut into 1/2-inch wedges |
6 carrots, peeled and cut on the bias |
2 tablespoons fresh parsley, chopped |
1 tablespoon fresh basil, chopped (or tarragon) |
Directions:
1. Melt olive oil and butter in a large skillet over medium-low heat.
2. Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
3. Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
4. Reduce heat to low and continue to cook for 5 minutes.
5. Remove from heat and stir in parsley, basil (or tarragon).
6. Serve warm. Great reheated.
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