Sage is one of my favorite herbs but sadly not often used by most in cooking. Is has a wonderful slightly peppery flavor and is so versatile, it can be used dried, freshly chopped and as garnish and added texture when deep-fried.
When talking about flavor marriages the first thing that comes to mind is sage and butternut or sage and chicken. The best way to serve sage is in a Beurre Noisette(which means nut browned butter) drizzled over a succulent roasted chicken or butternut fondant.
Besides from its amazing culinary uses it also has very healing medicinal uses, in the ancient times it was though to ward off the plague and also aid in womens fertility.
RECIPE FOR THE DAY:
Roasted butternut soup drizzled with a sage buerre noisette
Ingredients:
1 onion, finely chopped
1celery stick, finely chopped
1 leek, finely chopped
30ml oil
1kg butternut, peeled and chopped
1L vegetable stock
Seasoning
100g butter
5 sage leaves
Method:
· Fry the onions, celery and leek until lightly golden, add the butternut and stock and allow simmering gently until all is cooked.
· Season then blend until smooth.
· In a frying pan melt the butter until it starts to turn a nut golden color, add the sage and allow for the flavors to infuse.
· Pour the soup into a bowl drizzle over the sage butter and add a few of the crispy sage leaves as garnish
