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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Braised Carrots with Crisp Sage

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

  • 2 tablespoons oil (I like safflower or sunflower)
  • 10 fresh sage leaves, rinsed and thoroughly dried
  • 1 bunch carrots, halved or quartered lengthwise
  • 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

procedure

printable recipe
dish: side
season: fall

Heat oil in a 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.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients, then 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.

Cooks' note:
Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.

Adapted from Gourmet, April 2006, Adapted from Lynne Rossetto Kasper


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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