Creamed Pearl Onions And Carrots Recipes

CREAMED PEARL ONIONS

Steps:

• Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.
• Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

EASY CREAMED PEARL ONIONS

Steps:

• Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

CREAMED ONIONS & CARROTS

Steps:

• For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
• Drain, rinse under cold water& slip out of their skins.
• Melt butter in a large heavy bottomed frying pan over medium-high heat.
• Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
• Continue to cook, stirring often, until golden- about 2 or 3 minutes.
• Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
• Partially cover& boil gently for 5 minutes.
• If any of the carrots are thicker than your baby finger, slice them lengthwise.
• Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
• Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
• Remove bay leaf.
• If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
• Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
• Cover& cook over medium heat, stirring often, until mixture comes to a boil.
• Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
• Season to taste& sprinkle with parsley.

CREAMED PEARL ONIONS

Steps:

• In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

MUSTARD-GLAZED CARROTS AND PEARL ONIONS

Steps:

• Cook pearl onions in small saucepan of boiling water 3 minutes. Drain. Cool slightly. Peel onions.
• Melt 1 tablespoon butter with oil in large skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes. Add carrots, brown sugar and mustard and stir 2 minutes. Add 1 1/4 cups water and bring to boil. Reduce heat to medium and simmer until vegetables are tender and liquid is reduced to thin syrup, stirring frequently, about 15 minutes. Add remaining 2 tablespoons butter and stir until butter melts and vegetables are coated, about 2 minutes. Season with salt and pepper.