Carrots and Turnips with Fried Sage Leaves

Recipe from Moira Hodgson


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


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!