Sauteed Apples With Brown Butter and Sage
Deeply savory and a bit sweet, these apples are best served with roast chicken, pork chops or tenderloin, or on toast that you've slathered with either goat cheese or ricotta cheese.
For a sweeter take on this dish, see the variation, below.
4 tablespoons (½ stick) unsalted butter
1 pound apples, cored and cut into thin wedges
½ teaspoon kosher salt
1 tablespoon minced fresh sage
Melt the butter in a large nonstick skillet over medium-high heat. Cook further, for about 2 minutes, until it turns light brown.
Add the sliced apples, then scatter the salt and sage over them. Cook for about 8 minutes, stirring occasionally, until the butter is dark brown and the apples are softened, reducing the heat to medium, as needed, to keep the fruit from scorching.
Serve right away.
Variation: To make Sauteed Apples With Brown Butter, Ginger and Brown Sugar, swap out the sage for a tablespoon of minced fresh ginger root, and add 3 tablespoons light brown sugar and a shake of ground cinnamon. Serve warm, over vanilla ice cream or on top of oatmeal.
Nutrition | Per serving: 160 calories, 0 g protein, 16 g carbohydrates, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 140 mg sodium, 3 g dietary fiber, 12 g sugar