Simply Sides - Slow-Sauteed Carrots & Turnips

I love fresh vegetables and am always looking for healthy and flavorful ways to prepare them. I found this recipe online from Leslie Revsin at Fine Cooking. These are easy to prepare, and after a brief time over high heat they are cooked slowly. Turnips do cook faster than carrots, so it's best to cut them a bit larger. This aromatic and savory side dish is great for a holiday gathering or a weeknight family dinner.

Slow-Sauteed Carrots & Turnips

1-1/2 Tbsp. olive oil 

1-1/2 Tbsp. unsalted butter

3 leeks, white and pale green part only, cut into 1/2-inch rings, separated, well washed, and drained (to yield 2 cups)

2 medium turnips (1 lb. total), peeled and cut into 1/2-inch wedges (to yield 2-3/4 cups)

5 to 6 carrots (3/4 lb. total), peeled and sliced on the bias 3/8 inch thick (to yield 2 cups)

Salt and freshly ground black pepper

1 Tbsp. coarsely chopped fresh tarragon or basil

2 Tbsp. chopped fresh flat-leaf parsley

1. Set a heavy 9-to-10-inch skillet over high heat with the olive oil and butter. When the butter has melted, stir in the leeks, turnips, and carrots, and cook for 1 minute, stirring once or twice. Season with salt, cover, reduce the heat to medium low, and cook for 5 minutes.

2. Uncover and cook at a medium sizzle, stirring occasionally, until carrots and turnips are almost completely tender and are nicely, but lightly, browned, about 25 minutes. (After about 15 minutes, the vegetables should be just starting to brown, so lower the heat if they're cooking too quickly).

3. Reduce the heat to very low and continue cooking until tender, about 5 minutes more. Turn the heat off, season to taste with pepper and more salt, if necessary. Gently fold in the tarragon or basil. Transfer to a warm serving dish, sprinkle with the parsley (or fold in), and serve.

Note: If using dried herbs add during the last 5-10 minutes of cooking.