Blog

Recipe 46 - 🌿🥔Try this one with baby red potatoes … sweet potatoes … or butternut squash! Thanks to the sage, it tastes like the holidays. 😋

✅ It’s super simple to put together: Just boil the potatoes with half of the sage, and just before it’s time to serve, make the sage brown butter.

What You'll Need‍

Makes 6 servings

• 1 lb (450 grams) baby red potatoes, diced
• 2 medium turnips, peeled and diced
• 3 cloves of garlic
• 16 fresh sage leaves, divided (cut 8 into strips)
• 2 tbsp grass-fed butter
• Dash nutmeg
• 1 tsp sea salt
• ½ tsp coarsely cracked pepper

What To Do

Put the potatoes, turnips, garlic, and 8 sage leaves in a medium saucepan and cover with water. Bring to a boil.

Reduce the heat to medium-low, cover the saucepan, and simmer until the vegetables are fork-tender, about 12 to 15 minutes. Drain and return the vegetables to the pan. Keep covered.

Melt the butter in a small skillet over medium-high heat. When it starts to turn light brown, stir in the sage strips, which will flavor the butter. Continue to saute (making sure the butter doesn’t burn!) for about 60 to 90 seconds.

Pour the butter-sage mixture over the potatoes and turnips, and mash using a fork or potato masher. Add the salt and pepper. Serve!