Slow Sautéed Carrots With Turnips Kale And Parsley Mint Sauce Recipes

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CARROT AND KALE VEGETABLE SAUTE



Carrot and Kale Vegetable Saute image

Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings

Number Of Ingredients 10

8 bacon strips, coarsely chopped
4 large carrots, sliced
2 cups peeled cubed butternut squash (1/2-inch pieces)
1 poblano pepper, seeded and chopped
1/2 cup finely chopped red onion
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
2 cups chopped fresh kale

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

Nutrition Facts : Calories 101 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CARROT, LEEK AND TURNIP SAUTE



Carrot, Leek and Turnip Saute image

Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with the amount of butter and olive oil. I plan on cutting it back to 1 Tablespoon of each when I make it next, I don't think anyone will notice. I'm not sure where this recipe originated, in general, if I try it at Mom's house and take the recipe home, I just refer to it as "Mom's carrot, leek, and turnip saute".

Provided by dmcpherr

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 leeks, cut into 1/2-inch rings, separated
2 medium turnips, peeled, cut into 1/2-inch wedges
6 carrots, peeled and cut on the bias
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (or tarragon)

Steps:

  • Melt olive oil and butter in a large skillet over medium-low heat.
  • Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
  • Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
  • Reduce heat to low and continue to cook for 5 minutes.
  • Remove from heat and stir in parsley, basil (or tarragon).
  • Serve warm. Great reheated.

Nutrition Facts : Calories 179.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 11.4, Sodium 119.1, Carbohydrate 22.3, Fiber 5, Sugar 9.1, Protein 2.5

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