Mustard-Glazed Carrots And Pearl Onions
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook pearl onions in small saucepan of boiling water 3 minutes
2
Drain
3
Cool slightly
4
Peel onions
5
Melt 1 tablespoon butter with oil in large skillet over medium-high heat
6
Add onions and sauté until golden brown, about 5 minutes
7
Add carrots, brown sugar and mustard and stir 2 minutes
8
Add 1 1/4 cups water and bring to boil
9
Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes
10
Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes
11
Season with salt and pepper
12
Cook pearl onions in small saucepan of boiling water 3 minutes
13
Drain
14
Cool slightly
15
Peel onions
16
Melt 1 tablespoon butter with oil in large skillet over medium-high heat
17
Add onions and sauté until golden brown, about 5 minutes
18
Add carrots, brown sugar and mustard and stir 2 minutes
19
Add 1 1/4 cups water and bring to boil
20
Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes
21
Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes
22
Season with salt and pepper