Search recipe:
- Carrot, Leek & Turnip Saute
-
- 1 1/2 tbls olive oil
- 1 1/2 tbls unsalted butter
- 3 leeks, cut into 1/2 inch rings, separated
- 6 carrots, peeled and cut on the bias
- 2 tblsp fresh parsley, chopped
- a tblsp fresh basil, chopped (or tarragon)
- Directions
- 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.
- Provided by:
- Kelly Saxer, Desert Roots Farm
Where You Can Buy Ingredients:
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