Ingredients:
3 medium leeks
2 tablespoons butter
3 garlic cloves, smashed
4 medium parsnips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons arrowroot
1/2 cup half-and-half or 1/2 cup light cream
1/4 cup water, as needed
Directions:
Clean the leeks and discard the dark green portions.
Cut the leeks lengthwise then into one-inch pieces.
Melt the butter in a medium skillet, med. heat.
Add the garlic and fry ’til fragrant.
Add leeks and fry until the leeks are tender, about 6-minutes.
Meanwhile, peel and chunk the parsnips into one-inch pieces.
Place in a steaming basket and steam ’til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
Gently sautee together for 5-minutes.
At this point you can serve it, OR continue on and cream it:.
In a jar with a screw top, add the half-n-half and arrowroot. Shake ’til blended.
Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
Serve warm.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.