Creamy Braised Parsnips With Sage Food

BRAISED PORK CHOPS WITH SAGE

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

CREAMY BRAISED PARSNIPS WITH SAGE

Steps:

• In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

BRAISED PORK LOIN WITH SAGE

Steps:

• Trim excess fat from pork.
• Tie with butchers string.
• Put 3 sage leaves on top and 3 on the bottom of roast under string.
• Rub the meat with salt & pepper.
• In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
• Return meat to pan( with garlic) and bay leaf.
• Add 1/2 cup wine, vinegar, and 2 more sage leaves.
• Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
• Let meat rest covered in foil.
• Meanwhile, discard bay,garlic,and sage from pan.
• Skim fat off (you need about 1 cup of liquid, add water if needed.
• Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
• Arrange meat on platter, spoon sauce over top and garnish with sage leaves.

PARSNIPS WITH SAGE BUTTER

Steps:

• Heat oven to 375 degrees. Toss together parsnips, oil and salt in shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to serving platter.
• In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes.
• Pour over parsnips and serve.

ROASTED PARSNIPS WITH SAGE

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

SAGE, BACON & PARSNIP LINGUINE

Steps:

• Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
• Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
• Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
• Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
• Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
• Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.