Often what takes a simple meal from everyday to sensational is a great side dish and this one couldn’t be simpler – put the vegetables in a pan with wine and butter and cook until everything is buttery and tender.
On this occasion I used this sauté as a bed for pan-cooked trout (the colour of the pink trout against the vegetables was sensational), but it is a great side for any roast, grilled or pan-cooked chicken, meat or fish.
Carrot, Parsnip & Leek Sauté
I used baby leeks, because there were adorable ones at the market, but 1 or 2 larger leeks work just as well.
4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
sea salt and freshly ground black pepper
2 tbsp chopped fresh parsley
Place leeks, carrots, parsnips, wine and butter in a large frying pan with a lid. Season with a good grind of salt and black pepper. Cover, place over a medium heat, bring to simmering, reduce heat and simmer for 15-20 minutes or liquid evaporates and vegetables are tender. Add parsley and toss to combine.
Where did the ingredients for this dish come from:
Carrots, parsnips, leeks: Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients: butter, wine, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Sign Up.
Other easy winter vegetable sides you might like to try: