- 1.5 tablespoons Vegan Butter
- 1 tablespoon Canola Oil
- 4 small Leeks, white parts only, chopped into half-inch lengths and washed well
- 2 pounds of Mixed Root Vegetables, chopped into 3/4 inch chunks, should yield about 5 cups (I used carrots and white turnips, but I think pearl onions, potatoes, or parsnips would be good too)
- 2 tablespoons Fresh Tarragon
- Salt and Pepper
Heat the vegan butter and oil in a large skillet over high heat (use a skillet that has a lid). Add the leeks and root vegetables and cook them for just a minute or two to get them started. Add some salt and cover with a lid; reduce the heat to medium-low for about 5 minutes. Remove the lid, raise the heat to medium, and cook until tender. For me it only took 10 more minutes, with the larger pieces I’ve suggested, it should take more like 15 or 20 and the vegetables will have time to develop some color and flavor.
Remove from the heat, stir in the tarragon and season with salt and pepper before serving.
Adapted from Fine Cooking’s Make It Tonight.
Read the blog post where this recipe originally appeared: Root Vegetable Saute