Ingredients
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup carrots, 1/4-inch dice
- 1 cup parsnips, 1/4-inch dice
- 1 cup red pearl onions, blanched and peeled
- 1 cup chicken stock
- 1 tablespoon dark soy sauce
- Salt and black pepper, to taste
Directions
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
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By Dan E.
Washington, DC
on December 13, 2010
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It was the first Thanksgiving my wife and I hosted. She presented me with about 2 lbs of pearl onions and told me they were a family tradition but had no idea how to cook them. I felt like I was on Iron Chef, and her mother, by the way, is a gourmet cook. I found this recipe. As I was making it, I was sure I was going to be a watery mess. As it turned out, it was probably the most popular side at dinner and got rave reviews, even from my mother-in-law. I think I added a tbsp of corn starch to pull it all together. It was a great way to serve pearl onions, and the root vegetables give the dish a delicious fall flavor.
By fifty3mi_11200315
Middletown, RI
on December 05, 2009
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I will make this again, but I will be cutting the butter in half. I love the garlic flavor.
By Bud Suede
Decatur, GA
on November 10, 2009
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I served this recipe as a side dish at a neighborhood dinner party. The hostess prepared a fantastic steamed Sea Bass for the entree and this made a wonderful side dish. I found the leftovers make a GREAT vegetable quesadilla. I added some grated mozzarella cheese and used a whole wheat tortilla. I had to keep my eyes on the toaster oven at work to keep people from hijacking my lunch. The quesadilla also made a great lunch item on a weekend camping trip.
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