Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

　　

Ingredients

Makes 6 servings

　　3 tablespoons extra-virgin olive oil

　　20 fresh sage leaves, rinsed and thoroughly dried

　　2 lb carrots, cut diagonally into 1 1/2-inch-long pieces

　　1 cup chicken stock or reduced-sodium chicken broth

　　1 cup water

　　1/4 cup minced onion (1 small)

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

　　

Step 2

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

　　Cooks' note:

　　Carrots can be braised 6 hours ahead and chilled, covered. Reheat, then sprinkle with sage.