In MDRC Discussion Board
Dec 13, 2018
Run Fast, Eat Slow - Shalane Flanagan's cookbook! So far everything we've made has been amazing but for the season: Sage Brown Butter!!! We've had it w/ butternut squash spaghetti, and on mashed sweet potatoes - it makes everything taste like Christmas (but in a good way). 4 tablespoons unsalted butter 1/4 cup finely chopped fresh sage leaves sea salt to taste black pepper to taste In a skillet over medium heat, melt the butter and continue cooking & stirring until the butter turns golden brown, 4-5 minutes. Remove the pan from heat, slowly add the sage leaves, salt, and pepper. But isn't butter terrible for you?! Not real butter, from pastured cows, not margarine. It's a great healthy fat because it's high in fat-soluble vitamins, including vitamins A, E, and K (stress fractures no more!) <<<< all from the cook book - get it!