Braised Carrots with Sage
(Carote Brasate con Salvia)
Ingredients:
2 lb carrots, cut diagonally into 1 and 1/2-inch long pieces
20 fresh sage leaves, rinsed and thoroughly dried
3 tablespoons extra-virgin olive oil
1 cup chicken stock or broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Heat olive oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking.
Fry sage leaves, stirring, until just crisp, 1 to 2 minutes.
Transfer with a slotted spoon to paper towels to drain.
Add carrots to olive oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.
Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes.
Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes.
Season with salt and pepper.
Serve carrots sprinkled with sage leaves. Makes 6 servings.