Sage, fried in browned butter

[QSis]

I think I've posted about this before, in another forum or two, but since I had it again tonight, I'll post again about it in the Herbs forum.

Fry some fresh sage leaves in butter until they get darker green and the butter is lightly browned.

Pour the browned butter over pasta, or sliced cucumbers, with the fried sage leaves on the side.

The sage is crispy and salty - better than potato chips!

Lee

 

[Leni]

I'll have to try this tomorrow. I have spinach and cheese pasta along with a very large sage plant.

 

[Squirrel]

Great call man! I use browned butta and sage a good bit. Perfect on pasta. Love that nutty flavor. I grow sage for that and for Thanksgiving dinner. Thanks for the reminder, I want some.

 

[UncleRalph]

It's a classic, and there is a reason it is: IT'S EFFING GOOD!

Basting a pork chop in browned butter and sage is my favorite application, but it work well for most anything.

Also, clarified butter, infused with sage and maybe walnuts if you like, mixed well with honey for a drizzle over cheese, fruits, and Charcuterie.

 

[QSis]

Also, clarified butter, infused with sage and maybe walnuts if you like, mixed well with honey for a drizzle over cheese .........

Oh, YUMMMMMM, Uncle Ralph!

Lee

 

[QSis]

Had some leftover linguini, so just nuked it and poured the sage in browned butter over it.

So good!

Served with roasted acorn squash.

Lee

 

[QSis]

Bumped for Johnny West.

Lee

 

[Johnny West]

I'll have to try it. Thanks Lee.

 

[luvs]

i adore sage, lee, namely in brown butter; TY-- so yummy w/ squash-- may well buy squash pseudo-pasta if i can find that--