Skillet carrots with fresh sage from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

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Notes about this recipe

  • ashallen on December 11, 2019

    I really like this dish and make it frequently - the carrots have rich flavor from the sage, onion, and chicken stock. My husband's not as fond of sage as I am, however, so this isn't his preferred way of eating carrots. I've tweaked the cooking approach from what was specified in the recipe. During the first (uncovered) cooking stage, I cook at a lower heat than specified and for a longer period of time so the onions get deeply golden without scorching. I like the flavor that comes from using yellow onions best - red onions don't seem as flavorful. During the second (covered) stage, I cook the carrots until they're as tender as I'd like them to be - not sure how long that is since I haven't timed it in a while! I use a rich homemade chicken stock and frequently substitute additional stock for the wine if I don't already have an open bottle on hand.

  • twoyolks on November 18, 2019

    I ended up with undercooked carrots with a weird wine note.

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