Braised Carrots and Parsnips with Crispy Sage

Adapted via Gourmet
Serves: 6 to 8

♦ 6-8 tablespoons olive oil
♦ 20 fresh sage leaves, rinsed and thoroughly dried
♦ 2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
♦ 1 lb parsnips, cut diagonally in 1 1/2-inch-long pieces
♦ 1 1/2 cups vegetable broth
♦ 1 cup dry white wine
♦ 2/3 cup chopped onion (1 medium)
♦ 3/4 teaspoon salt
♦ 1/4 teaspoon black pepper

For crispy sage: Heat oil in a 12-inch straight-sided heavy skillet OR large dutch oven (I used this) over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp. For some this may take less than 3 minutes, but it took about 4 for me; transfer with a slotted spoon to paper towels to drain.

For carrots and parsnips: Add carrots and parsnips to oil in skillet and cook, stirring occasionally, until beginning to brown, about 10 minutes. Stir in remaining ingredients and bring to a boil; reduce heat 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, another 10 minutes. Remove the carrots and parsnips to a bowl, and tent with foil (to keep warm); bring the broth/wine mixture to a boil – sprinkle some cornstarch or flour to the liquid to thicken (this can be anywhere from a few teaspoons to a tablespoon – will vary with pan sizes and heat levels).

Stir the carrots and parsnips back into the thickened glaze; season with salt and pepper and sprinkle with crispy sage leaves.

Read more about this dish and my musical pairing by clicking HERE

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