BRAISED CARROTS WITH CRISP SAGE

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Braised Carrots with Crisp Sage image

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

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

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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