Carrot Leek and Turnip Saute
Bright, flavorful, and irresistibly wholesome, this Carrot, Leek, and Turnip Sauté is a celebration of seasonal vegetables brought to life with aromatic garlic, fresh thyme, and a touch of olive oil. Perfectly balanced and richly satisfying, this quick and easy dish features tender rounds of carrots, turnips, and leeks gently sautéed and simmered to perfection, then finished with a sprinkle of parsley for a pop of freshness. Ready in just 35 minutes, this versatile recipe can be served as a vibrant side dish or a light vegetarian main course. Ideal for dinners, meal prep, or holiday spreads, this nutrient-packed sauté is proof that healthy eating can be both simple and delicious.
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Recipe Information
Ingredients
- 4 medium carrots
- 2 medium leeks
- 2 medium turnips
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme
- 0.25 cups water or vegetable stock
- 2 tablespoons parsley (optional, for garnish)
Instructions
Thoroughly wash and peel the carrots and turnips. Slice the carrots and turnips into thin rounds, approximately 1/8-inch thick.
Trim the green tops and root ends off the leeks. Slice the white and light green parts into thin rounds. Rinse well to remove any hidden dirt or debris.
Mince the garlic cloves and set aside.
Heat a large skillet or saute pan over medium heat. Add olive oil to the pan and allow it to warm for about 30 seconds.
Add the minced garlic to the pan and saute for 1-2 minutes until fragrant, being careful not to let it burn.
Add the sliced carrots, turnips, and leeks to the pan. Stir well to coat the vegetables in the olive oil and garlic.
Sprinkle the sea salt, black pepper, and fresh thyme over the vegetables. Stir to combine the seasoning evenly.
Pour the water or vegetable stock into the pan. Cover and reduce the heat to medium-low. Allow the vegetables to cook for 10-12 minutes, stirring occasionally, until they are tender but still hold their shape.
Remove the cover and increase the heat to medium. Allow any remaining liquid to evaporate while stirring gently for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the sauteed vegetables to a serving dish and garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1833 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
