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    You are in: Home / Recipes / Leeks and Parsnips: Sauteed or Creamed Recipe
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    Leeks and Parsnips: Sauteed or Creamed

    Leeks and Parsnips: Sauteed or Creamed. Photo by TeresaS

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Kathy228's Note:

    This is good sauteed only OR creamed. Very easy to make.

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    Units: US | Metric



    1. 1
      Clean the leeks and discard the dark green portions.
    2. 2
      Cut the leeks lengthwise then into one-inch pieces.
    3. 3
      Melt the butter in a medium skillet, med. heat.
    4. 4
      Add the garlic and fry 'til fragrant.
    5. 5
      Add leeks and fry until the leeks are tender, about 6-minutes.
    6. 6
      Meanwhile, peel and chunk the parsnips into one-inch pieces.
    7. 7
      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.
    8. 8
      Gently sautee together for 5-minutes.
    9. 9
      At this point you can serve it, OR continue on and cream it:.
    10. 10
      In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
    11. 11
      Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
    12. 12
      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.
    13. 13
      Serve warm.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on December 13, 2012


      I ended up with a parsnip...hadn't had one in awhile...stumbled on this recipe and so happy I did...hubby loved the dish too! I made the sauteed version just to save on easy and tasty...thanks for posting it...this will be my parsnip go to recipe from now on...

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    • on July 27, 2010


      This was exellent!! Far surpassed my expectations. I used straight heavy cream with no arrowroot & just cooked it down to the right consistency and added a little nutmeg. Oh so good!

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    • on March 12, 2007


      I made the sauteed version and it was very easy and tasty. I've used parsnips in soups and stews before, but not as a side dish. I will be making this again, and I will try the creamed version next time. Made for Please Review my Recipe. Thanks for posting Kathy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Leeks and Parsnips: Sauteed or Creamed

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.6
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 5.8 g
    Cholesterol 26.4 mg
    Sodium 658.7 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 1.3 g
    Sugars 2.6 g
    Protein 2.1 g

    The following items or measurements are not included:


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