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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Peel the parsnips and cut them into thin matchsticks, approximately 2 inches long and 1/4 inch wide. Set them aside.

Step 3

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and frothy.

Step 4

Mince the garlic cloves and add them to the skillet, cooking for 30 seconds until fragrant.

Step 5

Add the leeks to the skillet and sauté for 5 minutes, stirring occasionally, until they begin to soften.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh thyme, if desired.

Step 9

Serve immediately as a side dish, either as-is for the sautéed version or with the creamy sauce for the creamed version.

Nutrition Facts

Serving size	(1134.4g)

Amount per serving	% Daily Value*
Calories	1533.5

Total Fat 106.6g	0%
Saturated Fat 54.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 235.9mg	0%
Sodium 2029.4mg	0%
Total Carbohydrate 142.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 41.6g
Protein 15.5g	0%

Vitamin D 0IU	0%
Calcium 540.2mg	0%
Iron 13.5mg	0%
Potassium 2581.9mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 3.9%

Carbs: 35.8%