BROWN BUTTER SAGE ROASTED CARROTS RECIPE
These roasted carrots are the perfect side dish for any occasion with brown butter and crispy sage.
Provided by Sondra Barker
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Once your carrots are peeled, put them in a pan that is very lightly sprayed with olive oil. Add a light spray to the top of your carrots and sprinkle with salt and pepper. Then roast them for about 30 minutes at 350 degrees until they are fork-tender.
- Once your carrots are ready, in a separate pan you're going to melt about 2 tbsp. For brown butter sauce, you're going to let the butter simmer at medium to medium-high heat until the butter stops foaming. Once the butter begins to turn a very light brown, you will then add your sage leaves which will get nice and crispy. Once your sage is crispy, which takes just about 30 seconds, you'll drizzle this sauce over your carrots and they are ready to be served.
Nutrition Facts : ServingSize 1 cup, Calories 110 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 168 mg, Fiber 5 g, Sugar 9 g
PARISIAN CARROTS IN BROWN BUTTER SAGE SAUCE
Categories [Vegetables]
Number Of Ingredients 1
Steps:
- Thaw carrots, and reserve.
- In a large sauté pan, melt the butter over medium heat. When butter starts to foam, add the sage. Cook until sage is crispy and the sauce is flecked with light brown particles.
- Remove sage to a paper towel-lined plate. Pour off, and reserve, all but 1 Tbsp. butter in pan.
- Add thawed carrots to hot pan and season with salt and pepper. Cook for 5-7 minutes or until slightly browned and hot all the way through. Take pan off heat, add the reserved brown butter and toss together. Arrange carrots on a serving dish and top with the crispy sage.
BUTTERNUT SQUASH TORTELLINI WITH A BROWN BUTTER SAGE SAUCE AND A
I had this at the Wolfgang Pucks Restaurant in Las Vegas and it was the best pasta I have ever eaten. I pieced this recipe together from different recipes. The Wine glaze is not needed but a yummy addition. Enjoy!
Provided by Jazmina
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
- To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.).
- To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
- To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
- Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
- Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.
Nutrition Facts : Calories 960.3, Fat 74.1, SaturatedFat 33.4, Cholesterol 162.1, Sodium 806.9, Carbohydrate 49.6, Fiber 5.5, Sugar 14.4, Protein 16.9
RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE
I got this out of a magazine many years ago. Very easy. If you have fresh sage, use 1 tablespoon of that
Provided by Cookie16
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli as directed, drain and set aside.
- In medium frying pan over medium high heat, melt the butter.
- Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
- Add the sage, salt and pepper and mix for a few seconds.
- Add cooked ravioli, toss to coat.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 164.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
CARROTS GLAZED IN BUTTER SAUCE
It's not very healthy but, it is delicous and you might wanna scale the recipe down some it's for a crowd.
Provided by Xexe383
Categories Lunch/Snacks
Time 40m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot combine chicken stock and sugar together and bring to a boil.
- Let cook for 5 minutes.
- Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
- Add the butter off heat and whisk it inches.
- Add Parsley.
- Pour over steamed carrots.
- (Note: i use a mandoline to cut my carrots).
Nutrition Facts : Calories 127, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 155.2, Carbohydrate 13.9, Fiber 2.6, Sugar 9.1, Protein 1.4
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