Glazed Pearl Onions & Carrots
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 6 large carrots, peeled, sliced diagonally
- 3 parsnips, peeled, sliced into strips
- 118.29 ml white pearl onion, peeled and halved
- 1 small cinnamon stick
- 4.92 ml fresh orange rind
- 2.46 ml thyme
- 2.46 ml garlic salt
- 2.46 ml powdered ginger
- 4.92 ml fresh fennel seed, ground into powder
- 236.59 ml orange juice, fresh squeezed
- 29.58 ml sweet butter
- 29.58-36.97 ml brown sugar
- 19.71 ml red peppers, finely chopped (garnish)
directions
- Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
- Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
- Bring to a boil, lower heat and simmer for 15 - 20 minutes.
- Drain the vegetables and remove the cinnamon stick.
- Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
- Garnish with finely chopped red peppers.
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Reviews
-
I like the combination of Parsnips, Carrots & Pearl Onions but found that cooking them in orange juice with the spices and then glazing them took away the indivudual flavor of each vegetable and made them too sweet.Depending on what size you cut your vegetables (not specified in the recipe) the cooking time will vary - 15 minutes was too long for the size I cut mine. I would leave the onions whole. I think this recipe will recieve a higher rating than mine from someone that enjoys sweeter vegetables.Good luck in the contest
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A nice side that was easy to cut in half and still yield 3 nice size servings. We really enjoyed the spice especially the fennel which I did not bother to grind. The great divide came in the rating I thought 4 stars feeling the carrots got a little lost but loving the parsnip and onion while DH thought 5 because he loved how sweet it was (I used the 2 TBS option on the brown sugar). Thanks for the post.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.