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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
BURNT SAGE BUTTER
Classically served with pillowy gnocchi, ravioli parcels and homemade pasta, this ridiculously easy sauce is packed full of deliciously toasty and herbaceous flavour.

BURNT SAGE BUTTER

Ingredients

125g butter
50ml NOMU Extra Virgin Olive Oil
Handful of sage leaves
NOMU Sea Salt and Black Pepper
Parmesan shavings, to garnish
Homemade gnocchi, tortellini or other shaped pasta, to serve

Directions

Heat the butter and Olive Oil over moderate heat until the butter has melted. Add the sage leaves and continue to heat until the butter has changed to a lovely golden nut-brown colour and the sage leaves are crispy and fragrant.

Season with Sea Salt and Black Pepper and immediately pour over homemade gnocchi, ravioli or tortellini. Serve with shavings of parmesan and enjoy!

Tips: Add pine nuts, toasted walnuts or roughly chopped hazelnuts to the sauce for some crunch.

Ingredients

125g butter
50ml NOMU Extra Virgin Olive Oil
Handful of sage leaves
NOMU Sea Salt and Black Pepper
Parmesan shavings, to garnish
Homemade gnocchi, tortellini or other shaped pasta, to serve

Directions

Heat the butter and Olive Oil over moderate heat until the butter has melted. Add the sage leaves and continue to heat until the butter has changed to a lovely golden nut-brown colour and the sage leaves are crispy and fragrant.

Season with Sea Salt and Black Pepper and immediately pour over homemade gnocchi, ravioli or tortellini. Serve with shavings of parmesan and enjoy!

Tips: Add pine nuts, toasted walnuts or roughly chopped hazelnuts to the sauce for some crunch.

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