Carrot, Leek and Turnip Saute

“Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as "Mom's carrot, leek, and turnip saute".”

Ingredients Nutrition


  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.

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