Sage Garlic Brown Butter Recipes
SAGE-GARLIC BROWN BUTTER
Use to make chef Laurent Tourondel's Roasted Root Vegetable Salad with Marcona Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 6 servings
Number Of Ingredients 3
Steps:
- Melt butter in a small skillet over medium heat. Add garlic and cook, stirring, until garlic is golden brown and butter is beginning to brown, about 3 minutes. Stir in sage.
GNOCCHI WITH BROWN BUTTER AND SAGE
Provided by Marc Forgione
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
- Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
- Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
- Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
- Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
- Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
- Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.
WARM SAGE AND GARLIC BUTTER SAUCE
On those nights when you aren't sure what to make for dinner. This sauce comes together quickly and tastes delicious. Serve over your favorite cheese ravioli or pasta with veggies. This also tastes good on chicken.
Provided by Little Red Bug
Categories Low Protein
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat the butter and oil in a small skillet over high heat.
- 2. When bubbling, add sage and cook for about 30 seconds.
- 3. Then, add garlic and cook until you can smell it.
- 4. Remove the pan from the heat and stir in parsley.
- 5. Season with a pinch of salt and plenty of pepper.
Nutrition Facts : Calories 458.9, Fat 50.4, SaturatedFat 18.5, Cholesterol 61.1, Sodium 206.7, Carbohydrate 3.5, Fiber 1.1, Sugar 0.1, Protein 0.9
GARLIC SAGE BUTTER
I love herbed butters. You can use them on so many things from bread to steaks or even veggies. This would also make a great gift! Enjoy!
Provided by Mamas Kitchen Hope
Categories Brunch
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Pulse in a food processor until mixed and pieces are the desired size.
- OR chop garlic and sage and mix with salt and butter.
- Chill before using.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 103, Carbohydrate 0.2, Protein 0.1
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- Bring a large pot of water to a boil. Cook the pasta al dente according to package directions, about 10 minutes.
- Meanwhile, melt 2 tbsp of the butter in a large skillet over medium heat. Add the bread crumbs, parsley, thyme and nutmeg, and cook, stirring occasionally, until golden brown, about 3-4 minutes. Transfer to a bowl.
- Use a paper towel to wipe out the skillet (carefully!), and return the skillet to the burner. Add the remaining butter. When the butter melts and begins to foam, start whisking. Add the sage and garlic, and cook, whisking continuously, until the butter begins to bubble, and golden brown flecks begin to form in the bottom of the pan, about 5-8 minutes. When the butter looks just about ready (golden but not black), remove from the heat and continue whisking for another minute or so. If not using immediately for the pasta, transfer the butter to a different container, as the hot pan will continue the cooking process.
- Drain the pasta. Add the pasta to the skillet, and stir to combine, being sure to evenly coat the pasta with the brown butter. Season with salt and pepper. Top with the breadcrumbs and Parmesan and divide among bowls. Serve warm.
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Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.
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