Brown Butter and Sage Glazed Root Vegetables
Sharing Dish | with an Apple and Sage Jelly
The method of making brown butter, or 'beurre noisette' in French, involves cooking the butter until the milk solids caramelise and the water evaporates, which gives the butter a golden colour and a delicious, nutty and rich flavour.
Here, this method balances brown butter with sage to create a side dish that will elevate any meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Carrot
2 unit(s)
Purple Carrot
1 bunch(es)
Sage
1 unit(s)
Garlic Clove
20 grams
Unsalted Butter
(Contains Milk)
37 grams
Apple and Sage Jelly
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrots and purple carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
b) Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until tender, 20-25 mins.
a) Meanwhile, pick the sage leaves off their stalks (discard the stalks). Roughly chop half the sage leaves and set aside for now.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the whole sage leaves in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper and sprinkle with a pinch of salt.
a) Return the (now empty) pan to medium heat. Add the butter and melt. Once melted, simmer the butter until it starts to foam. Continue cooking the butter until brown specks appear and it smells nutty and biscuit-like, 3-4 mins. Add the chopped sage and garlic to the butter sauce for the final 2 mins.
b) When the carrots have 10 mins remaining, drizzle over the apple and sage jelly, toss to coat and return to the oven for the remaining 10 mins.
c) Once cooked, pop your carrots onto a serving dish and drizzle over the brown butter.
d) Arrange the crispy sage leaves on top to finish.
Enjoy!
