Slow-Sautéed Carrots & Turnips

Slow-Sautéed Carrots & Turnips
Photo by Amy Albert


  • 1-½ Tbs. unsalted butter
  • 1-½ Tbs. olive oil, preferably fruity and full flavored
  • 1 Tbs. coarsely chopped fresh tarragon or basil
  • 2 tsp. chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 5 to 6 carrots (¾ lb. total), peeled and sliced on the bias 3/8 inch thick (to yield 2 cups)
  • 2 medium turnips (1 lb. total), peeled and cut into½-inch wedges (to yield 2-¾ cups)
  • + 1 more ingredients
    • 3 leeks, white and pale green part only, halved lengthwise if large, cut into ½-inch rings, separated, well washed, and well drained (to yield 2 cups)

Set a heavy 9- to 10-inch skillet over high heat with the olive oil and butter. When the butter has melted, stir in the leeks, turnips, and carrots, and cook for 1 min., stirring once or twice. Season with salt, cover, reduce the heat to medium low, and cook for 5 min. Uncover and cook at a mediu...

View full recipe at Fine Cooking


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