Ginger-Glazed Pearl Onions And Parsnips
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 large
Rosemary (sprig)3 cloves
Garlic (smashed)1 cup
White Wine (dry)2 tbsps
Sugar1 tsp
Apple Cider Vinegar2 tsps
Brandy (optional)3 tbsps
Unsalted Butter (cold)Directions:
1
Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil
2
Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water
3
Using kitchen shears, trim the root ends of the onions, then peel off the skins
4
Return the onions to the skillet
5
Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions
6
Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes
7
(If the liquid evaporates too quickly, add more water, 1/4 cup at a time
8
) Discard the ginger, garlic and rosemary
9
(The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate
10
) Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes
11
Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute
12
Season with salt and pepper and top with parsley
13
Per serving: Calories: 185; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 30 grams; Sugar: 12 grams; Fiber: 7 grams; Cholesterol: 13 milligrams; Sodium: 122 milligrams Photograph by Gentl & Hyers