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Root Vegetable Saute

Root Vegetable Saute
This Recipe Is:

WebMD Recipe from

  • 1 1/2 tablespoons
  • 1 tablespoon
    canola oil
  • 4 small
    leeks, white parts only, chopped into half-inch lengths and washed well
  • 2 pounds
    mixed root vegetables, chopped into 3/4 inch chunks, should yield about 5 cups
  • 2 tablespoons
    fresh tarragon
    salt and pepper, to taste
  1. Heat the butter and oil in a large skillet over high heat (use a skillet that has a lid). Add the leeks and root vegetables and cook them for just a minute or two to get them started. Add some salt and cover with a lid; reduce the heat to medium-low for about 5 minutes.
  2. Remove the lid, raise the heat to medium, and cook until tender. For me it only took 10 more minutes, with the larger pieces I've suggested, it should take more like 15 or 20 and the vegetables will have time to develop some color and flavor.
  3. Remove from the heat, stir in the tarragon and season with salt and pepper before serving
Nutritional Information

Makes: 5 servings
  • Calories134
  • Carbohydrates15.4 g
  • Cholesterol9 mg
  • Fat6.9 g
    • Saturated fat2.6 g
  • Sodium319 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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