Prep 15 mins
Cook 12 mins
This is good sauteed only OR creamed. Very easy to make.
- 3 medium leeks
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 4 medium parsnips
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 teaspoons arrowroot
- 1⁄2 cup half-and-half or 1⁄2 cup light cream
- 1⁄4 cup water, as needed
- 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.
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 calories...so easy and tasty...thanks for posting it...this will be my parsnip go to recipe from now on...
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!
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.