Carrot, Leek And Turnip Saute

Name: 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)

7 ingredients

6 steps

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.