Thankfully sage is a versatile, woodsy herb that pairs well with many ingredients such as squash, mushrooms, pork, chicken, carrots, potatoes and beans. What I love most is frying sage leaves in browned butter; there’s something about the nuttiness of the golden brown butter that really enhances the aroma of the sage to create a delicious sauce that goes well on anything. Here I tossed the classic brown butter and sage combo with mushrooms to further enhance the earthy aroma. Cauliflower ups the veggie count for this dish and is mild enough to absorb the brown butter-sage flavours — same with the pasta. Brown Butter Mushroom, Sage and Cauliflower Pasta With Pork

Source: thestar April 03, 2018 18:00 UTC