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Slow-Sautéed Carrots & Turnips

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 leeks, white and pale green part only, halved lengthwise if large, cut into 1/2-inch rings, separated, well washed, and well drained (to yield 2 cups)

1 Tbs. coarsely chopped fresh tarragon or basil

1-1/2 Tbs. unsalted butter

Salt and freshly ground black pepper

1-1/2 Tbs. olive oil, preferably fruity and full flavored

2 tsp. chopped fresh flat-leaf parsley

2 medium turnips (1 lb. total), peeled and cut into1/2-inch wedges (to yield 2-3/4 cups)

5 to 6 carrots (3/4 lb. total), peeled and sliced on the bias 3/8 inch thick (to yield 2 cups)

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