Yellow & Orange Carrots for Braised Carrots With Sage

Braised Carrots With Crisp Sage

One of the great pleasures of my herb garden is to walk outside and get a little of what I need.  In this excellent recipe for carrots, the sage is fried in EVO first, then the carrots are cooked in the fragrant sage oil.  I make them in the fall as well, before my sage dies back.  They are very good with roast turkey!

Makes 6 Servings.

3 Tbsp. EVO
20 fresh sage leaves, rinsed & thoroughly dried
2 lbs. carrots, cut diagonally into 1 ½” pieces
1 cup chicken stock or low salt chicken broth  (see below)
1 cup water
¼ cup minced onion
¾ tsp. salt
¼ tsp. freshly ground black pepper

Note:  when I use my homemade stock I use 2 cups of stock and no water.

Heat EVO in a 12” straight-sided heavy skillet over moderate heat until hot but not smoking, then fry the sage leaves, stirring, until just crisp, 1 – 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Add the carrots to the oil in the skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, 10 – 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes.; season with salt and pepper. Place in a warm serving bowl and scatter the sage leaves over top.

Helpful link to Making Stock.



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