The fried sage leaf thing is a bit fussy; if you want, you can chop up the sage leaves, gently sauté in the oil, and use as a sauce for the vegetables. Other vegetable combinations: carrot/parsnip; carrot/daikon; carrot/celeriac…
20 fresh sage leaves
3 T olive oil
3 c (peeled) diced carrots
3 c diced (Japanese) turnips, peeled, if you like
1/2 c water or broth
3 T butter
4 t molasses
salt and pepper, to taste
1. Fry the sage leaves in the olive oil until they’re crisp. This won’t take too long, so don’t wander away from the stove. Drain them on paper towels and set aside.
2. Dice carrots and turnips. Put them in a large saucepan or Dutch oven with the remaining ingredients. Bring to a boil, cover, and reduce heat to medium low. Simmer gently for 15 to 20 minutes, stirring occasionally, until they are tender and glazed. Uncover and increase heat to boil off any liquid, if necessary. Remove to a serving platter and sprinkle with the fried sage leaves before serving.