Prep 5 mins
Cook 30 mins
The subtle nutty flavor of the cocoa powder pleasantly balances the sweetness of the honeyed carrots and onions. (OOPS...edited to correct amount of cocoa powder. Should be 1 teaspoon NOT 1 tablespoon).
- 10 ounces white pearl onions (each about 1 inch)
- 1 1⁄2 lbs baby carrots
- 1 tablespoon butter
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon grated fresh ginger
- Place onions in a bowl and cover with boiling water.
- Let stand for 2 to 3 minutes.
- Meanwhile, place carrots in a nonstick frying pan.
- Brely cover with water and bring to a boil over high heat.
- Reduce heat, cover and simmer gently until carrots are just tender when pierced (7 to 10 minutes).
- Drain carrots and set aside.
- While carrots are cooking, drain onions, then peel skins off and discard them.
- Also trim root and stem ends of onions.
- Once carrots are cooked and drained, place onions in pan used for carrots, barely cover with water, and bring to a boil over high heat.
- Reduce heat, cover and simmer gently until onions are tender when pierced (10 to 15 inutes).
- Drain onions; set aside.
- In pan, combine 1 tablespoon water, butter, lemon juice, honey, cocoa and ginger.
- Stir over meidum-high heat until well blended.
- Add carrots and onions.
- Stir gently over high heat until sauce is thick enough to cling to vegetables (2 to 3 minutes).
Bottom line: Cocoa and carrots do not go well together. I was intrigued by this recipe because I thought that perhaps the blend of cocoa, carrot and honey would be complimentary. We prepared this dish according to the recipe and found the final result quite unsatisfying. It did not taste bad per se. Rather, it tasted exactly as you would expect it to taste: cocoa, carrots and onions all together. It turns out that the flavors do not compliment each other at all.