#sageleaves — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #sageleaves, aggregated by home.social.
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
-
RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
-
RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
-
RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet