WINE-BRAISED CARROTS WITH FRIED SAGE LEAVES
- 2 tablespoons good-tasting extra-virgin olive oil
- 20 large fresh sage leaves
- Salt and fresh-ground black pepper
- 1 to 1¼ pounds carrots, cut on the diagonal into ¼-inch-thick pieces
- ½ medium onion, minced
- ½ cup dry white wine
- Water
Instructions:
Variation. Follow the recipe, eliminating the sage leaves.
- Heat the oil in a 12-inch skillet over medium-high heat. Add all but 6 of the sage leaves to the pan with some salt and pepper. Sauté them until they crisp, turning the leaves with tongs, a total of 30 seconds to 1 minute. Pick them out of the pan with the tongs and drain them on paper towels.
- Keep the heat at medium high as you add the carrots and onions to the skillet, along with the 6 remaining sage leaves (tearing them as they go in). Sauté for 3 minutes, or until the onions are picking up color. Pour in the wine and enough water to barely cover the carrots. Bring to a lively bubble and cover the pan.
- Cook the carrots for 10 minutes, or until they are nearly tender. Uncover and boil off all the liquid so the carrots are coated in a light glaze. Taste them for seasoning, and turn them into a serving dish. Scatter the fried sage leaves over the carrots.