12 January, 2010

Carrot, Leek, Turnip Sautee

Sandy, dirty leeks are such a pain but I feel like some sort of giant dealing with green onions when cutting them... so thats pretty cool ;)

I did find a easy way to clean them so if you are brave enough to try this recipe, clean your leeks like this:
  1. cut the root off and the last 4-5 inches (down until the rough green turns into the lighter green on the stalk)
  2. slice into 1/2 inch rings
  3. spread all the inset pieces out like a telescope
  4. dip and rustle around in a bowl of water until all pieces are washed in the bowl
  5. let the sand/dirt settle to the bottom of the bowl
  6. take out all the leek pieces and put them in a colander to rinse once more.
Ok, your leeks are ready for business.
Here is the recipe:

3 leeks, 1/2 inch rings
6 carrots 1/4 inch slices on the bias
2 turnips, cut into 1/2 inch wedges
3 shallots (minced)
2 TBS of coconut oil
1/2 tsp caraway seed
2 tsp parsley
2 tsp basil
1/2 tsp dry mustard

Heat the coconut oil in a large skillet for a couple minutes on medium
Throw all the veggies in and cook them covered for 1 minute add sea salt and pepper to taste
Cover and cook on medium low for 5 minutes stirring occasionally
Uncover and continue to cook for 25 minutes until veggies are softer--during this time add your spices (caraway is what is used in rye bread so if you don't like that taste beware)
Reduce heat to low and cook for 5 more mintues

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