Carrots and Turnips With Fried Sage Leaves
Published November 15, 1997
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
20 fresh sage leaves
3 tablespoons olive oil
6 carrots, peeled
1 ½ pounds turnips, peeled
½ cup water
3 tablespoons unsalted butter
4 teaspoons molasses
Coarse sea salt and freshly ground pepper to taste
Nutritional analysis per serving (8 to 10 servings)
11 grams carbs; 9 milligrams cholesterol; 116 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 3 grams fiber; 302 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Proportions can vary. If sage leaves are small, use more, even doubling. Subbed honey for molasses. Loved it. Don't overcook, keep testing.