Sage is the herb that grows best in my garden, it’s available nearly all year round and grows all the time. However, for some reason it gets overlooked – I usually choose thyme, oregano or parsley to garnish my dishes.
Recently, when I was out at a local restaurant, I had a butternut squash risotto which was garnished with deep fried sage leaves. It was so delicious that I decided to introduce fried sage into my recipes too. Carrots cooked in orange juice, sage, some feta and toasted pine nuts – very simple ingredients, nothing fancy, but so tasty and a really well balanced dish. All the flavours compliment each other perfectly!
My family and friends enjoyed this dish so much so I would like to share it with you too. Hope you like it :))
This carrot dish would go well with white fish or chicken. I like it on its own – perfect when you fancy a lighter lunch or dinner.
Ingredients – Serves 2
- handful of sage leaves;
- 2 tablespoons of olive oil;
- 2 garlic cloves, crushed;
- 250 g of carrot, cut into sticks;
- juice of 1.5 oranges;
- 1 teaspoon of runny honey;
- 60 g of feta cheese, cut into cubes or crumbled;
- 40 g of toasted pine nuts.
- Heat the olive oil in a frying pan, add the sage leaves and fry for 30 seconds or so on both sides (my advice would be to add the sage leaves gradually as it can get tricky to turn them over). Place the fried sage on a kitchen towel to remove the excess oil.
- Use the same pan and the oil for the carrots. Add the garlic and carrots, fry for a few minutes. Then add the orange juice, put the lid on and simmer for 15 minutes.
- Add the honey and simmer for another few minutes to allow the sauce to thicken a bit.
- To serve, place the carrots in a bowl, add the feta and scatter the sage and pine nuts.