Carrot, Leek and Turnip Saute

Carrot, Leek and Turnip Saute

niedziela, 9 lutego 2014

Carrot, Leek and Turnip Saute

Time: 45 mins

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.