Carrots and Turnips with Fried Sage Leaves
20 fresh sage leaves
3 tablespoons olive oil
1 1/2 pounds turnips
1/2 cup water
3 tablespoons unsalted butter
4 teaspoons molasses
Coarse sea salt and freshly ground pepper to taste
- Heat the olive oil in a heavy bottomed pan. When the oil is hot, add the sage leaves and fry until they are crisp. Drain them on paper towels and set aside.
- Peel and dice the carrots and turnips. Put them in a large, cast iron saucepan or casserole along with all remaining ingredients
- Bring the vegetables to a boil, cover them and turn the heat down to medium low. Simmer gently for 10-15 minutes, stirring from time to time, until they are tender and glazed. Sprinkle with the crisp sage leaves before serving!
Recipe from Moira Hodgson.