- 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
Directions See How It's Made
- 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.