Sage oil is great as a garnish for sweet potatoes, roasted potatoes, white beans, roasted winter squash, and much more.  This recipe calls for butter, but feel free to just use olive oil

  • 4 Tbs butter
  • 24 sage leaves
  • 1/3 cup olive oil

Melt butter in a small skillet over medium heat, until it turns pale gold and smells pleasantly nutty.  Skim off any foam, add sage, and let them sizzle for a minute or so.  Pour in the oil, reduce heat to low, and cook for 10 minutes.  Pour through a strainer.

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