Leeks and Parsnips: Sauteed or Creamed
photo by teresas
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 medium leeks
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 4 medium parsnips
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
-
OPTIONAL
- 1 1⁄2 teaspoons arrowroot
- 1⁄2 cup half-and-half or 1/2 cup light cream
- 1⁄4 cup water, as needed
directions
- Clean the leeks and discard the dark green portions.
- Cut the leeks lengthwise then into one-inch pieces.
- Melt the butter in a medium skillet, med. heat.
- Add the garlic and fry 'til fragrant.
- Add leeks and fry until the leeks are tender, about 6-minutes.
- Meanwhile, peel and chunk the parsnips into one-inch pieces.
- Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
- Gently sautee together for 5-minutes.
-
At this point you can serve it, OR continue on and cream it:
- In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
- Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
- If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
- Serve warm.
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RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>