Carrot, Leek & Turnip Saute
Melt olive oil and butter in a large skillet over medium-low heat. 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. Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit. Reduce heat to low and continue to cook for 5 minutes. Remove from heat and stir in parsley, basil (or tarragon). Serve warm. Great reheated.