Fried Sage Garnish
Saw paulette mitchell make this on tv and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *the fried sage will keep for up to 2 days in a tightly closed container at room temperature. * the cook time is estimated as i was not watching the clock when i did it.
Steps
Heat the oil in a small saucepan over medium-high heat.
When the oil is hot so that drops of water sizzle when sprinkled into the oil , add the sage leaves.
Fry for about 15 seconds , turning occasionally with a slotted spoon or tongs.
Transfer the leaves onto a paper towel-lined plate.
The leaves will become crisp as they cool.
Sprinkle lightly with fine-textured salt.
The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Ingredients
extra virgin olive oil, fresh sage, salt