Glazed Pearl Onions & Carrots

Submitted by Baby Kato

"------This carrot dish was created for RSC 9. I hope you will enjoy all the flavours in this dish the subtle and the bold.------ Please feel free to use as much or as little of the brown sugar as you like."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 6 large carrots, peeled, sliced diagonally
• 3 parsnips, peeled, sliced into strips
• 1⁄2 cup white pearl onion, peeled and halved
• 1 small cinnamon stick
• 1 teaspoon fresh orange rind
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon garlic salt
• 1⁄2 teaspoon powdered ginger
• 1 teaspoon fresh fennel seed, ground into powder
• 1 cup orange juice, fresh squeezed
• 2 tablespoons sweet butter
• 2 - 2 1⁄2 tablespoons brown sugar
• 4 teaspoons red peppers, finely chopped (garnish)

directions

1. Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
2. Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
3. Bring to a boil, lower heat and simmer for 15 - 20 minutes.
4. Drain the vegetables and remove the cinnamon stick.
5. 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.
6. Garnish with finely chopped red peppers.

Reviews

[Elmotoo]

I was wary of anything with boiled veggies but thyese turned out spectacular! great submission; good luck in the contest!

 

[Studentchef]

These were so good my mother asked me to make them again a few days later. I liked the fact that they were cooked in orange juice and it just brought out the extra flavour in each vegetable.

 

[PaulaG]

A lightly glazed and well flavored vegetable side dish. I used 2 tablespoons of brown sugar and followed the recipe as written. Good luck in the contest.

 

[Bergy]

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

 

[Debbwl]

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.