Carrots And Turnips With Fried Sage Leaves Recipes
CARROT SOUP WITH CRISPY SAGE
A silky smooth carrot soup is made elegant with creme fraiche and fried sage leaves.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, sage sprigs, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Increase the heat to medium-high, add the carrots and continue to cook, stirring occasionally, until the butter begins to brown and the carrots are tender but not fully cooked, about 12 minutes. Add the cider and 2 1/2 cups water and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring occasionally until the carrots are very soft, about 20 minutes. Remove from the heat, discard the sage sprigs and cool the soup slightly.
- Meanwhile, heat the oil in a small skillet over medium-high heat. Working in batches, add the sage leaves and cook until bright green and crisp, 20 to 30 seconds. Transfer to a paper-towel-lined plate, sprinkle with salt and set aside.
- Puree the soup with an immersion blender in the pot or, working in batches, puree in a blender until smooth, taking care not to fill the carafe more than half full per batch. Reheat the soup over medium heat. Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle the soup into bowls and top with a small spoonful of creme fraiche and a crispy sage leaf.
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
BRAISED CARROTS WITH CRISP SAGE
Provided by Lynne Rossetto Kasper
Categories Herb Onion Vegetable Side Braise Fry Quick & Easy Carrot Spring Sage Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
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