Tuesday, December 2, 2008

Creamed Pearl Onions

I've made this for my mother in law a few times when doing the Christmas spread. I just substituted Mocha mix for the cream and some homemade vegetable stock. That way the vegans in the family could enjoy it too.

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Title: Creamed Pearl Onions
Categories: vegetables, side dish
Yield: 6 servings

12 oz pearl onions
1 c heavy cream
2 bay leaves
1 tb chopped flat-leaf parsley
1 garlic clove; smashed
1/2 ts fresh grated nutmeg
Salt; to taste
Freshly-ground black pepper;
- to taste
1 c goose stock or chicken broth

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.

This recipe yields 4 to 6 servings.

"FOOD 911 with Tyler Florence - (Show # FO-1B06) - from the TV FOOD
S(Formatted for MC7):
"04-20-2004 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 153 Calories; 15g Fat (84.3%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 54mg
Cholesterol; 151mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: Tyler Florence

Preparation Time: 0:00

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