Leeks and Parsnips Sauteed or Creamed
Elevate your side dish game with this versatile and comforting recipe for Leeks and Parsnips Sauteed or Creamed. Featuring the natural sweetness of sautéed leeks and the earthy warmth of tender parsnips, this dish strikes the perfect balance between rustic and refined. Cooked in a luscious blend of butter and olive oil, with a hint of garlic for depth, it transforms into the ultimate comfort food when enriched with heavy cream and vegetable broth for a creamy finish. Ready in just 40 minutes and garnished with fresh thyme for an herby flair, this recipe is perfect for cozy family dinners or elegant holiday spreads. Whether you prefer it as a golden sauté or a decadent creamed dish, this flavorful side pairs beautifully with roasted meats, poultry, or vegetarian mains.
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Recipe Information
Ingredients
- 3 large leeks
- 4 medium parsnips
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 small garlic cloves
- 0.5 cup heavy cream (optional for creamed version)
- 0.25 cup vegetable broth (optional for creamed version)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme (optional, for garnish)
Instructions
Trim the leeks, removing the dark green tops and roots, then slice them in half lengthwise. Rinse thoroughly under cold water to remove any dirt or grit. Slice the leeks into 1/4-inch half moons and set them aside.
Peel the parsnips and cut them into thin matchsticks, approximately 2 inches long and 1/4 inch wide. Set them aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and frothy.
Mince the garlic cloves and add them to the skillet, cooking for 30 seconds until fragrant.
Add the leeks to the skillet and sauté for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the parsnips, salt, and black pepper. Cook for an additional 10-12 minutes, stirring frequently, until the parsnips are tender and golden brown.
If making the creamed version, reduce the heat to low and add the heavy cream and vegetable broth. Stir to combine and simmer for 5-7 minutes, allowing the mixture to thicken slightly.
Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh thyme, if desired.
Serve immediately as a side dish, either as-is for the sautéed version or with the creamy sauce for the creamed version.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 41.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2582 mg | 55% | |
*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.
