Ginger-Glazed Pearl Onions and Parsnips

Name: Ginger-Glazed Pearl Onions and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon apple cider vinegar; 1 teaspoon brandy (optional); 237 milliliters dry white wine; 6 servings Chopped fresh parsley, for topping; 3 cloves garlic, smashed; 4 slices thin slices ginger; 6 servings Kosher salt; 680 grams parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces; 6 servings Freshly ground pepper; 283 grams red pearl onions, unpeeled; 1 large sprig rosemary; 2 Tbsps sugar; 2 Tbsps cold unsalted butter

This recipe serves 6. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 243 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of apple cider vinegar, butter, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Frying Pan

Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.

Ingredients you will need

Pearl Onion

Onion

Water

Equipment you will use

Frying Pan

Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes. (If the liquid evaporates too quickly, add more water, 1/4 cup at a time.) Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)

Ingredients you will need

Vegetable

Parsnip

Rosemary

Garlic

Ginger

Onion

Sugar

Water

Salt

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Vinegar

Brandy

Butter

Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute. Season with salt and pepper and top with parsley.

Ingredients you will need

Salt And Pepper

Vegetable

Parsley

Water

Equipment you will use

Frying Pan

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

Ingredients you will need

Sugar

Photograph by Gentl & Hyers