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Recipe

Slow-Sautéed Carrots & Turnips

Amy Albert

Servings: four.

In this slow sauté, the vegetables get a jump-start over high heat and are covered briefly to give a short-lived shot of steam to the carrots and turnips. Turnips cook faster than carrots, so I cut them slightly larger to compensate.

Ingredients

  • 1-1/2 Tbs. olive oil, preferably fruity and full flavored
  • 1-1/2 Tbs. unsalted butter
  • 3 leeks, white and pale green part only, halved lengthwise if large, cut into 1/2-inch rings, separated, well washed, and well drained (to yield 2 cups)
  • 2 medium turnips (1 lb. total), peeled and cut into1/2-inch wedges (to yield 2-3/4 cups)
  • 5 to 6 carrots (3/4 lb. total), peeled and sliced on the bias 3/8 inch thick (to yield 2 cups)
  • Salt and freshly ground black pepper
  • 1 Tbs. coarsely chopped fresh tarragon or basil
  • 2 tsp. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 10
      Sodium (mg): 380
      Carbohydrates (g): 22
      Fiber (g): 5
      Protein (g): 3

Preparation

  • 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 minute, stirring once or twice. Season with salt, cover, reduce the heat to medium low, and cook for 5 minutes. Uncover and cook at a medium sizzle, stirring occasionally, until the carrots and turnips are almost completely tender and are nicely — but lightly — browned, about 25 minutes. (After about 15 minutes, the vegetables should be just starting to brown, so lower the heat if they’re cooking too quickly.)
  • Reduce the heat to very low and continue cooking until tender, about 5 minutes more. Turn off the heat, season to taste with pepper and more salt, if necessary. Gently fold in the tarragon or basil. Transfer to a warm serving dish, sprinkle with the parsley (or fold it in as well), and serve.

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