Carrots and Turnips With Fried Sage Leaves

Ingredients

• 20 fresh sage leaves
• 3 tablespoons olive oil
• 6 carrots, peeled
• 1 ½ pounds turnips, peeled
• ½ cup water
• 3 tablespoons unsalted butter
• 4 teaspoons molasses
• Coarse sea salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    559 calories; 38 grams fat; 14 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 13 grams dietary fiber; 32 grams sugars; 5 grams protein; 45 milligrams cholesterol; 365 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Fry the sage leaves in the olive oil until they are crisp. Drain them on paper towels and set aside.
2. Peel and dice the carrots and turnips. Put them in a large cast-iron saucepan or casserole with the remaining ingredients.
3. Bring the vegetables to a boil, cover them and turn the heat down to medium low. Simmer gently for 10 to 15 minutes, stirring from time to time, until they are tender and glazed. Sprinkle with crisp, fried sage leaves before serving.