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Julienne Of Leeks, Carrots And Turnips

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Ingredients
  Leek 1 Large
  Carrots 1 Cup (16 tbs), julienned
  Turnip 1 Cup (16 tbs), julienned
  Butter 2 Tablespoon
  Shallot/1 clove garlic , minced 1
  Ground pepper To Taste
  Salt To Taste
Directions

MAKING
1. Get rid of the dark green part of Leek.
2. Cut three quarters towards the
3. Slice the leeks in 2-inch lengths and make ΒΌ inch strips by cutting the slices lengthwise.
4. Use the French fry disc of the food processors to cut the carrots and turnips in the above manner. Avoid using the Julienne attachment of the food processor which cuts vegetables in very small strips.
5. Take a large pot of boiling salted water and blanch the turnips and carrots in it for about 3-4 minutes.
6. Boil for another 3 minutes by adding leeks. Let them go soft, then drain the vegetables and keep them aside.
7. Take a skillet and soften the butter in it over medium heat, fry garlic or shallot in it until it goes soft. Add drained vegetables at this point and cook by stirring until they are done.

SERVING
8. Serve after seasoning with salt and pepper.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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