Carrots and Turnips with Fried Sage Leaves


20 fresh sage leaves

3 tablespoons olive oil

6 carrots

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



  1. 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.
  2. Peel and dice the carrots and turnips.  Put them in a large, cast iron saucepan or casserole along with all remaining ingredients
  3. 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.

meal or course
brunch, buffet, dinner, lunch, side