Best Carrots And Pearl Onions Recipes

GLAZED CARROTS, PARSNIPS AND PEARL ONIONS

Steps:

• In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
• Wine Recommendation: Olmos Reward, Frankland Estate, Australia

MUSTARD-GLAZED CARROTS AND PEARL ONIONS

Steps:

• Cook pearl onions in small saucepan of boiling water 3 minutes. Drain. Cool slightly. Peel onions.
• Melt 1 tablespoon butter with oil in large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add carrots, brown sugar and mustard and stir 2 minutes. Add 1 1/4 cups water and bring to boil. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes. Season with salt and pepper.

CARROTS AND PEARL ONIONS

Steps:

• In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. , In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently. , Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender. , Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon.

FRENCH LENTILS WITH CARROTS AND PEARL ONIONS

Steps:

• Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
• Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
• Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

BEEF BRISKET WITH PEARL ONIONS AND BABY CARROTS

Steps:

• Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
• Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
• Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350°F oven about 40 minutes. Rewarm sauce.)
• Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; sauté until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.
• Serve meat with sauce and vegetables.

BRAISED RABBIT WITH PARSNIPS, CARROTS AND PEARL ONIONS

Steps:

• Brown the rabbit in the olive oil in a stove top to oven pan, remove and set aside. Add the onion, garlic and celery to the pan and saute for 2 minutes. Add the parsnips, carrots, peppercorns, bay leaves, thyme, oregano and saute for 3 minutes. Pour over the chicken broth, bring to a boil, then top with reserved rabbit. Pour the wine on top of the rabbit, cover and braise in a 350 F oven for 1 hour. Uncover and cook for an additional 20 minutes. Blanch the pearl onions for about 1 minute in boiling water, remove, allow to cool and peel. Brown the onions in the butter and add to the rabbit for the last 20 minutes of cooking. Wine suggestion: Chenas

BALSAMIC GREEN BEANS AND CARROTS WITH PEARL ONIONS

Steps:

• Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside.
• Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
• Add broth, vinegar, and sugar; bring to a boil.
• Simmer 3 minutes or until syrupy.
• Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
• Cook for 2 minutes or until thoroughly heated.