My grandmother used to make this dish when the new carrots came to the farmers market. I still love them as much as I did when I was a kid.
Candied sage is really easy. First, dip the sage leaves in water, and then in granulated sugar. Let the leaves dry on a cooling rack. Once dry, they’re ready to use.
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8 to 12 small carrots
3 tablespoons butter
2 tablespoons honey
pinch of salt
12 fresh sage leaves
- Wash and peel the carrots. If they are large, cut them in half lengthwise.
- In a pan, heat the butter, honey, salt, and sage; add the carrots.
- Sauté the carrots on low heat for 5 minutes. Do not let them get soft; they should still have a crunch.
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