I use crispy garlic particularly a lot to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage likewise.
Truly it is quite easy. Heat about a Tblspn olive oil in a pan over medium heat, and then cook slivers of garlic for 30 seconds until golden.
Likewise for sage leaves. Heat a Tblspn of oil over a medium heat and fry the sage leaves for about 1 minute until crisp and translucent. They will splatter, so be careful.
Drain both on absorbent paper and scatter over your soup, mash or vegetables. Continue reading