Root Vegetable Saute Recipe
Ingredients
- 1.5 tbsp butter
- 1 tbsp canola oil
- 4 small leeks, white parts only, chopped into half-inch lengths and washed well
- 2 pounds 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 tbsp fresh tarragon
- salt and pepper
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