So you know how it’s winter, right?
Well, I saw this recipe, and I thought it looked sexy. And then I looked at my garden, and despite the two inches of snow surrounding it, my sage looked… well, kind of the same as it did in the summer time. So I thought, “Hm. Can I still use it? Isn’t it, like, totally hibernating, or something?”
I used it. I hope I didn’t wake it up or piss it off. It still smelled sagey. And tasted good.
Anyway, I followed the recipe pretty much to the letter, so I’m not going to repost it. Only difference is that I used olive oil instead of butter, just so it’s a bit healthier. And vegan. I figure if animal products don’t add anything, then why include them.
I used a big ol’ rutabaga, two carrots and a green meat radish from my CSA box for this dinner.
This is how they looked when I methodically shaved them into ribbons with a vegetable peeler.
And this is what it looked like on my plate. It was pretty darn good, but it sure doesn’t look as pretty as the picture from the recipe I used. I had it with some beet and kale orzo, which I will post about tomorrow! (Or whenever I get around to it!)