January 4, 2010 § Leave a comment
If I were to make a list of my favorite vegetables-carrots would not make the cut. Or at least they wouldn’t have last week…
I made the most delicious carrots the other night! They were braised and sprinkled with fried sage crisps. Found on Epicurious.
- 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
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.
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.
Fun fact: carrots were not originally orange- it’s natural skin color is purple (according to The Vegetable Bible.)
Side note: Have you seen the movie Shoot ‘Em Up? Not my type of flick- but the protagonist- a sharp shooter with a skewed concept of justice kills bad guys with carrots (and guns.)