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Sage-Scented Breadcrumbs

From the book Vegetable Literacy by


cups fresh breadcrumbs
2 to 3 Tbsp. olive oil or melted ghee
3 Tbsp. chopped sage leaves
~ Sea salt and freshly ground pepper


  1. Toss the breadcrumbs with the oil and sage to moisten the crumbs. Put them in a skillet and cook slowly over medium heat, stirring occasionally, until crisp and golden, about 10 minutes. When done, season them with salt and pepper, then allow to cool.
  2. Use immediately, or store in an airtight container for a week or so.

Related article: Sage advice

This content is from the book Vegetable Literacy by Deborah Madison.

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