Name: Braised Carrots with Crisp Sage
Yield: Makes 6 servings
Ingredients: 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

Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

Cooks' note:

Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.

Recipe notes

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