Carrots and Turnips With Fried Sage Leaves

Name: Carrots and Turnips With Fried Sage Leaves
Total time: 30 min
Yield: 8 - 10 servings
Ingredients: 20 fresh sage leaves; 3 tablespoons olive oil; 6 carrots, peeled; 1 1/2 pounds turnips, peeled; 1/2 cup water; 3 tablespoons unsalted butter; 4 teaspoons molasses; Coarse sea salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(12)
Comments: Read comments

Featured in: FOOD; Slow Roasting, Parboiling or Glazing Vegetables to Perfection

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Ingredients

Yield:8 - 10 servings

20fresh sage leaves
3tablespoons olive oil
6carrots, peeled
1½pounds turnips, peeled
½cup water
3tablespoons unsalted butter
4teaspoons molasses
Coarse sea salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Fry the sage leaves in the olive oil until they are crisp. Drain them on paper towels and set aside.
Step 2
Peel and dice the carrots and turnips. Put them in a large cast-iron saucepan or casserole with the remaining ingredients.
Step 3
Bring the vegetables to a boil, cover them and turn the heat down to medium low. Simmer gently for 10 to 15 minutes, stirring from time to time, until they are tender and glazed. Sprinkle with crisp, fried sage leaves before serving.