Fried sage leaves
Butternut squash soup with crumbled fried sage leaves is my mom's go-to Thanksgiving appetizer. It's elegant but simple, which happens to also be a good summary of the cooking style she taught me. Thanks Mom!
Course: Appetizer, Main Course
- 4-10 fresh sage leaves
- 2 T butter
- 2 T olive oil
Melt butter with oil in small saucepan over medium-high heat about 1 1/2 minute— watch it carefully and do not let it brown!
Add sage leaves, flatten, and fry 1 minute per side.
Remove sage leaves to paper towels and let cool.
After cooling, the leaves should be crispy. Crumble them with your fingers and store in an air-tight container.
The crumbled, fired sage leaves can be served with many meats, soups, sides, or salads. Try them on chicken, butternut squash soup, or risotto.
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