Julienne Of Leeks, Carrots And Turnips Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Main IngredientInterest Group


 Leek1 Large
 Carrots1 Cup (16 tbs), julienned
 Turnip1 Cup (16 tbs), julienned
 Butter2 Tablespoon
 Shallot/1 clove garlic , minced1
 Ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 109 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 16.1 mg

Sodium 151.5 mg6.3%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.4 g9.4%

Sugars 4.5 g

Protein 2 g3%

Vitamin A 127.2% Vitamin C 24.5%

Calcium 5.2% Iron 7.2%

*Based on a 2000 Calorie diet


1. Get rid of the dark green part of Leek.
2. Cut three quarters towards the
3. Slice the leeks in 2-inch lengths and make ΒΌ inch strips by cutting the slices lengthwise.
4. Use the French fry disc of the food processors to cut the carrots and turnips in the above manner. Avoid using the Julienne attachment of the food processor which cuts vegetables in very small strips.
5. Take a large pot of boiling salted water and blanch the turnips and carrots in it for about 3-4 minutes.
6. Boil for another 3 minutes by adding leeks. Let them go soft, then drain the vegetables and keep them aside.
7. Take a skillet and soften the butter in it over medium heat, fry garlic or shallot in it until it goes soft. Add drained vegetables at this point and cook by stirring until they are done.

8. Serve after seasoning with salt and pepper.