Carrot, Leek And Turnip Saute

• 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)

1. Melt olive oil and butter in a large skillet over medium-low heat.
2. 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.
3. Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
4. Reduce heat to low and continue to cook for 5 minutes.
5. Remove from heat and stir in parsley, basil (or tarragon).
6. Serve warm. Great reheated.

olive oil, unsalted butter, leeks, wedges, carrots, fresh parsley, fresh basil

Taken from www.food.com/recipe/carrot-leek-and-turnip-saute-153971 (may not work)