Week 1 - Fresh Sage
Fresh sage was in the baskets and this is a favorite recipe of Crazy Daisy Farms! Let's talk about sage, just in case you aren't familiar with this great herb.
Sage has gray-green leaves. It has a distinct aroma (couldn't you smell it in that basket) and a bitter taste. Most people know of the use of sage with lamb and poultry. It was a staple in our family turkey dressing. It is also a familiar taste in sausage.
You can buy sage fresh or dried. If fresh, store it in the refrigerator, wrapped in paper towels inside a plastic bag. If dried, away from light and heat and moisture. After one year, consider replacing it.
In this recipe, the crispiness of the sage will offset the tenderness of the carrots. The oil in the skillet after frying the sage infuses the vegetables with a rich flavor.
Braised Carrots with Crisp Sage
Serves 6
Total Time: 45 mins. Active/Prep - 15 mins.
This recipe is adapted from Lynne Rossetto Kasper
Add the carrots in the oil and cook. Stir occasionally and continue cooking until the carrots are just beginning to brown (8 - 10 minutes). Stir in stock, water, and onion. Simmer covered until carrots are just tender (10 - 15 minutes). Remove lid and bring to a boil, stirring occasionally, until liquid is reduced to a glaze (about 10 minutes). Season with salt and pepper. Serve the carrots sprinkled with the sage leaves.
Fresh sage was in the baskets and this is a favorite recipe of Crazy Daisy Farms! Let's talk about sage, just in case you aren't familiar with this great herb.
Sage has gray-green leaves. It has a distinct aroma (couldn't you smell it in that basket) and a bitter taste. Most people know of the use of sage with lamb and poultry. It was a staple in our family turkey dressing. It is also a familiar taste in sausage.
You can buy sage fresh or dried. If fresh, store it in the refrigerator, wrapped in paper towels inside a plastic bag. If dried, away from light and heat and moisture. After one year, consider replacing it.
In this recipe, the crispiness of the sage will offset the tenderness of the carrots. The oil in the skillet after frying the sage infuses the vegetables with a rich flavor.
Braised Carrots with Crisp Sage
Serves 6
Total Time: 45 mins. Active/Prep - 15 mins.
This recipe is adapted from Lynne Rossetto Kasper
- 3 Tbs. extra virgin olive oil
- 1 cup chicken stock or low sodium chicken broth
- 1 cup water
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 20 fresh sage leaves, rinsed and thoroughly dried
- 2 lbs. fresh carrots, cut diagonally into 1-1/2" long pieces
- 1/4 cup small onion, minced
Add the carrots in the oil and cook. Stir occasionally and continue cooking until the carrots are just beginning to brown (8 - 10 minutes). Stir in stock, water, and onion. Simmer covered until carrots are just tender (10 - 15 minutes). Remove lid and bring to a boil, stirring occasionally, until liquid is reduced to a glaze (about 10 minutes). Season with salt and pepper. Serve the carrots sprinkled with the sage leaves.