Braised Carrots with Crisp Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
3 tablespoons extra-virgin olive oil |
20 fresh sage leaves, rinsed and thoroughly dried |
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces |
1 cup chicken stock or reduced-sodium chicken broth |
1 cup water |
1/4 cup minced onion (1 small) |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in a 12-inch straight-sided heavy 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.
2. Add carrots to oil in skillet 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.
3. Cooks' note: Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.
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