Friday, October 22, 2010

Braised Carrots with Crisp Sage

This recipe comes from the 2006 April edition of Gourmet, adapted from Lynne Rossetto Kasper, author of The Splendid Table, The Italian Country Table, and The Splendid Table's How to Eat Supper. She writes, "Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor."

Braised Carrots with Crisp Sage
Serves 6

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 pounds carrots, cut diagonally into 1 ½-inch-long pieces
1 cup chicken stock or reduce chicken broth
1 cup water
¼ cup minced onion
¾ teaspoon salt ¼ teaspoon black pepper

Heat oil in a skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add carrots to oil and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

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