Mother Earth Living

Sage Varieties: Carrots in Sage and Rosemary Broth

<em>Serves 4</em>
<p>• 3 bunches baby carrots with tops (about 1 1?4 pounds)<br />
• 1 (14-ounce) can chicken broth<br />
• 2 large sprigs fresh sage<br />
• 1 large sprig fresh rosemary<br />
• 10 mixed peppercorns<br />
• Pinch coarse salt<br />
• Rosemary sprigs, sage sprigs and coarse salt, for garnish</p>
<p>1. Scrape carrots and cut off tops, leaving a 3?4-inch stem.<br />
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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.<br />
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3. Serve carrots with a ladle of broth. </p>
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<em>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.</em>
<p>Click here for the main article, <a href=””>
<strong>Sage Varieties: Growing Tips and Recipes</strong>

  • Published on Jul 8, 2010
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