Mother Earth Living

Sage Varieties: Carrots in Sage and Rosemary Broth

By Caleb Melchior
August/September 2010
Add to My MSN

Photo by Howard Lee Puckett


Content Tools

Serves 4

• 3 bunches baby carrots with tops (about 1 1⁄4 pounds)
• 1 (14-ounce) can chicken broth
• 2 large sprigs fresh sage
• 1 large sprig fresh rosemary
• 10 mixed peppercorns
• Pinch coarse salt
• Rosemary sprigs, sage sprigs and coarse salt, for garnish

1. Scrape carrots and cut off tops, leaving a 3⁄4-inch stem.

2. Combine carrots and next 5 ingredients in a Dutch oven. Bring to a boil over high heat; reduce heat and simmer 10 minutes, or until carrots are crisp-tender.

3. Serve carrots with a ladle of broth. 


Caleb Melchior studies landscape architecture at Kansas State University in Manhattan, Kansas. When not working in the design studio, he writes about food and works in the garden.

Click here for the main article,  Sage Varieties: Growing Tips and Recipes .



















Subscribe Today!

Pay Now & Save 58% Off the Cover Price

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here