By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
There are many types of herbs know as sage, but for our purposes we will use ‘sage’ to mean Salvia officinalis, often known as common sage or kitchen sage, among other names. The leaves are a soft, bumpy grey green and the blossoms vary in color from white to pink to purple. While many of us associate sage only with fall dishes like stuffing or poultry, it is surprisingly versatile. It can be infused into butter, added to soups and stews, or used to lend an earthy herbal note to your next batch of beans. We hope these two recipes will inspire you to make sage a regular feature in your culinary arsenal. If you are interested in signing up to receive future issues of our monthly series, you can do so through the Veteran’s Memorial Library.
Sweet Carrot Hash
- 1 cup carrots
- 1 medium apple
- 1/2 cup milk or coconut milk
- 2 Tbsp butter or ghee
- 2 Tbsp sugar
- 1 tsp sage
- 1/4 tsp nutmeg
Choose sweet carrots, like you would use for juicing, if possible. The finished dish will have a more delicate flavor and texture. Peel the carrots and cut into short chunks until you have approximately one cup. Wash the apple and cut into pieces, removing the stem and core but leaving the peel on. Pulse the carrot and apple pieces in a food processor until the texture is slightly coarser than grains of rice. Melt 1 tablespoon of the butter in a medium saucepan over med/high heat until it begins to bubble. Add the apple and carrot mixture and cook until bits of carrots just begin to caramelize, stirring frequently. Add the milk and stir until it is absorbed. Add the sugar, remaining tablespoon of butter, sage, and nutmeg. Stir until the butter and sugar are melted and any additional moisture is absorbed back into the carrots. The carrots should still have a small amount of ‘chew’ to them, but not be hard. Serve warm as a side dish or even dessert.
For a softer more pudding-like dish, grate the carrot and apple mixture with a fine hand shredder, or simply pulse in the food processor until a fine, grainy texture is achieved. Follow the above directions, but add an additional 2 tablespoons of milk.
Serves 4.
Savory Sage Oatmeal
- 2 cups water or broth
- 1 cup old fashioned oats
- 1/2 cup shredded cheddar or Colby cheese
- 1/4 cup sliced almonds
- 1/4 cup butter
- 2 tsp sage
- 1/4 tsp garlic granules (optional)
- salt to taste
Combine the water and oats in a medium saucepan and bring to a simmer, stirring occasionally. Add the almonds, butter, sage, and garlic (if using). Continue stirring until the mixture has become thick and creamy. Remove from heat and stir in the shredded cheese until completely melted. Add salt to taste if desired. Serve hot.
Serves 2.