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Caraway-Sage Tarka

Caraway-Sage Tarka

  • Makes
    1/4 cup
  • Cook Time
    5 minutes

Use a mortar and pestle or the back of a small skillet to crush the caraway seeds. This tarka is the perfect accent for starchy vegetables, such as mashed potatoes, sweet potatoes and winter squash, as well as cooked beans, lentils and roasted meats.

Ingredients
  • 3

    tablespoons refined coconut oil

  • 1

    teaspoon caraway seeds, lightly crushed

  • 12

    fresh sage leaves, torn

  • ½

    teaspoon red pepper flakes

In a small saucepan over medium-high, combine the coconut oil and caraway seeds. Swirling the pan frequently, heat until the seeds begin to sizzle and turn golden at the edges, 45 to 90 seconds.

Add the sage and swirl until the leaves darken slightly and crisp at the edges, 20 to 30 seconds, then swirl in the pepper flakes.

Use immediately or pour into a heatproof jar if making ahead.

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