Pumpkin Pastina topped with Vegan Brown Butter, Sage and Sage
Servings 2 Servings
Equipment
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1 saucepan
Ingredients
- 3 tbsp vegan butter*
- 1 Larger The shallot Finely minced
- 3 Cloves You can also find out more about the following: Finely minced
- The following are some examples of the use of Fresh sage leaves
- 8 oz Pastina gluten free
- 4 vegetable broth
- 1/4 pumpkin purée
- 1/2 tsp Salt Kosher
- 1/4 tsp Fresh black pepper
- 1/4 vegan parmesan Grated
Crispy Sage
- 1/4 neutral oil
- 10 Sage leaves Fresh
Instructions
Crispy Sage
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Add oil to shallow pan on medium heat. Test the temperature of the oil with a wooden chopstick or other wooden utensil. If you use a wooden utensil to test, little bubbles will form around it. Or you can throw in a piece of excess sage.
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When the sage is hot, add it to the pan and let it sizzle for a few minutes until you see a slight withering. Transfer the sage leaves to a paper-towel to cool. Sprinkle immediately with a little salt and leave aside until ready for serving.
Vegan Brown Butter
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Brown your vegan butter first. Pour butter into a saucepan and melt it over medium heat. Continue to cook the butter without stirring, and keep an eye on how it turns brown. It should not take longer than…
