Brown Butter Sage Drizzle for Pasta and Veg

• 1/2 cup unsalted butter
• 10 fresh sage leaves, finely chopped
• Salt to taste

Steps

1. 1 In a small saucepan, melt butter over medium heat.
2. 2 Once melted, continue cooking, swirling pan occasionally, until butter turns golden brown and nutty, about 4-5 minutes.
3. 3 Add chopped sage and cook for 30 seconds more.
4. 4 Immediately remove from heat and season with salt to taste.
5. 5 Let cool slightly before drizzling over pasta and vegetables.

Equipment

• Small saucepan

Variations

• Add a splash of lemon juice for brightness.
• Stir in a handful of grated Parmesan for a cheesy version.

Substitutions

• If fresh sage isn’t available, use 1 teaspoon of dried sage.

Pairings

• Serve with a side of garlic bread.
• Pairs well with a crisp white wine like Pinot Grigio.

Nutrition

Tips

• Watch the butter carefully to avoid burning.
• For extra flavor, use a mix of flat-leaf and curly sage leaves.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Not ideal for freezing due to the butter's texture, but can be tried if necessary; thaw in the fridge and reheat gently.

Serving Suggestions

• Toss with spaghetti squash or roasted broccoli.
• Pairs beautifully with a simple garlic sautéed kale or zucchini.

FAQ