I've had a bumper crop of sage this year, more than I can possibly dream of using. Sage is a Mediterranean herb with a strong flavour, and although it is predominantly used in stuffing for the Christmas turkey or roast chicken, it is starting to make it's own headlines as a pesto, sage butter, used in dressings and marinades and as an accompaniment to vegetables, especially the humble spud. The ancient Egyptians cited that sage was good for the brain, and boy do I need all the help I can get in that department these days.
Ingredients (serves 10)
- 30g butter, melted
- 750g desiree potatoes, peeled, thinly sliced
- 4 garlic cloves, peeled, thinly sliced
- 125ml (1/2 cup) double cream
- 1 tbs finely chopped fresh sage
- Salt & freshly ground black pepper
- Fresh sage leaves, to garnish
- Preheat oven to 200°C. Drizzle melted butter evenly among ten 80ml (1/3-cup) capacity muffin pans.
- Combine the potato, garlic, cream and sage in a glass bowl. Season with salt and pepper. Spoon the mixture among muffin pans. Smooth the surface slightly.
- Bake in preheated oven for 30 minutes or until golden brown and tender. Set aside for 5 minutes to cool slightly. Turn onto a clean chopping board.
- Arrange the potato bakes on a serving platter. Sprinkle with sage and serve immediately.
This weeks host for Weekend Herb Blogging, the event now overseen by our very own Australian grown Haalo, who will Cook Almost Anything at least Once, is Dianne from Diary of a Fanatic Foodie. If you only have a small amount of sage to use, this recipe is just right. However, it hasn't alleviated my overabundance of sage problem, so any suggestions would be gladly recieved.