Slow-Sautéed Carrots & Turnips

[Guest guest]

* Exported from MasterCook *

 

Slow-Sautéed Carrots & Turnips

 

Recipe By :Jody Adams

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 Carrots -- (3/4 lb. total) on the bias 3/8 inch thick

(to yield 2 cups) (5 to 6)

Salt and freshly ground black pepper

1 Tbs. coarsely chopped fresh tarragon or basil

2 tsp. chopped fresh flat-leaf parsley

 

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 medium sizzle, stirring

occasionally, until the carrots and turnips are almost completely tender and are

nicely -- but lightly -- browned, about 25 min. (After about 15 min., 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 min.

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.

 

Source:

" www.FineCooking.com "

S(Originally Appeared):

" From the pages of Fine Cooking Magazine "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 162 Calories; 10g Fat (51.6% calories

from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol;

45mg Sodium. Exchanges: 3 1/2 Vegetable; 2 Fat.

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0