Leeks and Parsnips: Sauteed or Creamed

Recipe by Kathy228
READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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