Carrot, Leek, and Turnip Saute

Carrots are a rich source of beta-carotene, which is converted into vitamin A in the body and is essential for good vision.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Carrot, Leek, and Turnip Saute

Cooking Method: Saute Cuisine: International Courses: Gluten free, Lunch, Side Dish, Vegan, Vegetarian Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 4 Calories: 480

Best Season: Fall

Ingredients

Servings

• 200 gram Carrots
• 150 gram Leeks
• 200 gram Turnips
• 2 tablespoon Olive Oil
• 2 cloves Garlic
• 3 sprigs Fresh Thyme
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper

Instructions

1. Peel and dice the carrots and turnips.
2. Trim and slice the leeks.
3. Heat olive oil in a large saute pan over medium heat.
4. Add garlic and saute until fragrant.
5. Add carrots, turnips, and leeks to the pan and saute for 8-10 minutes, until tender.
6. Strip thyme leaves from the sprigs and add them to the pan.
7. Season with salt and black pepper.
8. Stir well and cook for another 2-3 minutes.
9. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 16g6%

Sugars 7g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.