January 30th, 2011 at 4:11 pm
Posted By: gardenguru
Posted in: Herbs,Recipes

My first experience with fried sage was the final touch on Chicken Saltimbocca.  That began my love affair with the herb and the process.  Then I noticed that I wasn’t the only one.  It seems to be the new fad in many recipes.

The first sage I tried to grow was a pretty variegated variety.   It was in a potted herb garden which worked well.  When I put it into the garden it started sending runners everywhere and taking over, so I dug it up.  While visiting Mary Alice’s garden I saw her huge sage plant.  She generously let me dig part of it.  The transplanted sage is now growing well in my garden, but could not keep up with my new obsession.  Again Mary Alice was kind enough to let me pick some when I needed it.  This spring I will look for another to supplement the one I have.

The recipe below for sweet potatoes is so easy, especially if you have the recipe for garlic, olive oil and lime from Rick Bayless.  I use it for the gnocchi, as well as many other times when I want  to use garlic and olive oil.

Sweet potatoes with Fried Sage

Gnocchi with Fried Sage Butter

When using prepared gnocchi the ingredients are simple.   If you have Rick’s recipe on hand it can replace the olive oil and garlic, as well as save a step.

The gnocchi is ready when it floats to the top in just a few minutes.  Then the sage is quickly fried in the olive oil and garlic mixture.  Or you can use the processor to mix the garlic and oil in the original recipe.

This dish is quick and delicious!

1 Comment
  1. Oh wow, I’ve never tried this before. It looks amazing!

    Comment by meemsnyc — April 3, 2011 @ 11:27 pm

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