Moroccan-Style Pearl Onions And Carrots
Source of Recipe
Toronto Star
List of Ingredients
1 tbsp extra virgin olive oil
110-oz (284-mL) package pearl onions, peeled
1 tsp grated ginger
3/4 cup chicken or vegetable stock
2-inch cinnamon stick
Pinch ground allspice
3 medium carrots, peeled, sliced 1/4-inch thick on diagonal
2 tbsp golden or sultana raisins
1 tbsp liquid honey
2 tbsp lemon juice
1 tbsp chopped coriander
Recipe
Carrots and onions are a sweet combination, especially when bathed in a raisin-studded sauce. Serve alongside a roast, or as a main dish on a bed of couscous or rice. To peel onions, drop into medium pot of boiling water for 1 minute. Drain and rinse under cold water. Slice off ends and peel.
In skillet, heat oil over medium-high heat, add onions. Cook, stirring often, 5 minutes or until browned. Add ginger; cook 30 seconds, stirring. Add stock, cinnamon stick and allspice. Reduce heat to medium-low, cover and
simmer 10 minutes. Add carrots, raisins and honey. Simmer, covered, 5 minutes.
Increase heat to medium-high; add lemon juice. Cook, uncovered and stirring constantly, 5 minutes or until liquid reduces to thick sauce clinging to vegetables.
Serve garnished with coriander.
Makes 4 servings.
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