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Saturday, 10 June 2006

sage and sweet potato pasta (WHB#36: sage)

Filed under: crossblogging,food & drink,main course,posts with recipes,WHB — ejm @ 17:48 EST

go directly to the recipe

summary: recipe for pasta with sage and oven-roasted sweet potato; information on sage for Weekend Herb Blogging

WHB#36: sage (Salvia officinalis)

sage This time of year is so wonderful. The garden sage is leafing like crazy beside the fading tulip leaves. Everything is leafing like crazy!

At the beginning of June, the nights were finally warm enough to bring the overwintering basement plants outside. And happily, there was a potted sage plant that thrived there too.

spaghettini with sage and sweet potato So at last we had enough sage to try Haalo’s recipe for Linguine with a sage burnt butter sauce and sautéed Sweet Potato that she posted way back in January for IMBB#22: Use your noodle.

I had a feeling we were going to love the dish and I was right! It is great – I’m so glad we bookmarked Haalo’s recipe and remembered to try it – even though we didn’t follow it exactly.

(click on images for larger views and more photos)

Here is our take on Haalo’s recipe:

Spaghettini with Sage and Oven-Roasted Sweet Potato

  • 1 sweet potato, cubed
  • olive oil
  • 1 medium onion, chopped finely
  • butter
  • 3 cloves garlic, sliced thinly
  • dried bread crumbs
  • good shot of sage leaves
  • spaghettini
  • salted water
  • salt and pepper, to taste

Preparation

  1. Cube sweet potato, drizzle with olive oil, sprinkle with salt and oven-roast at about 350F til golden and a bit caramelized. Set aside.
  2. Chop onion finely and sauté in olive oil til lightly golden.
  3. Add butter to onions and sauté garlic.
  4. Add bread crumbs and cook til toasty.
  5. Add sage and cook til sage releases aroma.
  6. Put spaghettini in plenty of salted boiling water and cook til al dente.
  7. Drain pasta; add pasta and sweet potato to onion/sage mixture and toss til spaghettini is glistening. Grind pepper overtop.

Serve immediately.

spaghettini with sage and sweet potato We served it with a grilled pork chop and steamed broccoli and green beans. Another delicious dinner!!

Next time, we’ll toss the spaghettini with sage/onion/garlic butter mixture and reserve the sweet potato cubes as garnish. That way, the sweet potato cubes will retain their chewiness.

Thank you, Haalo, for a brilliant idea! We’ll definitely have this again!

Weekend Herb Blogging#36: sage (Salvia officinalis)

weekend herb blogging - © kalyns kitchen

Sage is a hardy perennial that likes full sun (will tolerate light partial shade) and well-drained neutral soil (not acidic). Cut plant back in early spring for new foliage. Water when soil has just dried. Be careful that the soil doesn’t get waterlogged.

Sage flowers and leaves are edible. They are quite strong tasting and a little goes a long way. However, when whole leaves are deep fried til golden and crisp, not only are they wonderful but the strong taste of the sage is diminished dramatically.

Sage is very good with pork or chicken and I think it is an essential ingredient for stuffing a chicken. The leaves can be dried at the end of the season to be used in poultry dressing over the winter.

~~~~~~~~~~~~~~
If you wish to participate in WHB#36, send your link to sweetnicksplace AT aol DOT com by 17:00 EDT on Sunday 11 June, 2006. The round-up will be posted on Sweetnick’s site on Monday:

Sweetnicks – home of weekend herb blogging #36

edit 13 June 2006 @ 10:53 EDT:
Sweetnicks WHB#36 roundup

 

  1. Comment by Ivonne — 11 June 2006 @ 16:30 EST

    Well done! I just love sage and I blogged about it as well for Weekend Herb Blogging. Your version of Haalo’s linguine sounds delicious!

  2. Comment by ejm — 11 June 2006 @ 18:08 EST

    It is delicious, Ivonne. You’ve got to give it a try!

    (heading over to your site to see what you did with sage)

  3. Comment by Haalo — 13 June 2006 @ 18:50 EST

    This is so cool and looks just lovely! Thank you so much for trying the recipe – so glad you enjoyed it too!

  4. Comment by ejm — 13 June 2006 @ 23:51 EST

    Thank you for posting the recipe in the first place, Haalo. We really did love it – so much so that we’re annoyed that we don’t have a bigger sage plant.

 

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