Wine-braised carrots with fried sage leaves from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 264) by Lynne Rossetto Kasper and Sally Swift

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on March 02, 2025

    The acidity of the wine clashes with the flavor of the carrots. As my daughter put it, they don't taste like carrots anymore.

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