Carrot, Parsnip & Leek Sauté

Carrot, Parsnip & Leek Sauté

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.

Serves 4

4 baby leeks, sliced
4 carrots, sliced
4 parsnips, sliced
¼ cup dry white wine
30g butter
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

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Other easy winter vegetable sides you might like to try:

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & Onions

Melted Leeks with Kumara

Melted Leeks with Kumara

Braised Spinach, Leeks and Peas

Braised Spinach, Leeks and Peas

 

5 thoughts on “Carrot, Parsnip & Leek Sauté”

  1. I haven’t seen baby leeks in the stores as yet. I do love the combination of ingredients in this side dish. The colours are wonderful. I can see this being great with a roast but like you say, the colours the trout would bring to this dish would be amazing xx
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