http://ifttt.com/images/no_image_card.png
This recipe makes the most of big, thick carrots by braising them gently until they’re tender and super sweet. Serve over polenta or quinoa for a terrific main course.
Ingredients:
- 8 large carrots, cut into large chunks
- 1 ½ cup frozen pearl onions
- 1 ½ cup low-sodium mushroom or vegetable broth
- 3 tablespoons no-salt-added tomato paste
- 1 shallot, finely chopped
- 1/8 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup lightly packed fresh parsley leaves
- Zest of 1 lemon
- 2 cloves garlic, finely chopped
Serves: 4
Method:
Place carrots in a deep skillet large enough to hold them in a single layer. Top with onions (no need to thaw them). In a medium bowl, whisk together broth, tomato paste, shallot, salt and pepper. Pour over carrots and onions. Bring to a boil over medium-high heat, lower heat, cover and simmer until carrots and onions are just tender, about 25 minutes.
Meanwhile, to make gremolata, place parsley, lemon zest and garlic on a cutting board. Chop them together until they are very fine and well mixed. Transfer carrots and onions to a serving platter with their cooking liquid. Sprinkle with gremolata and serve.
Source: Braised Carrots and Pearl Onions with Gremolata – Whole Foods
Image Credit: Braised Carrots and Pearl Onions with Gremolata
The post Braised Carrots and Pearl Onions with Gremolata appeared first on NUTRITIONCLUB.
from NUTRITIONCLUB http://nutritionclub.ca/braised-carrots-and-pearl-onions-with-gremolata/
from Nutrition Club http://nutritionclub.tumblr.com/post/134990947518
from Tumblr http://vincentpennington.tumblr.com/post/134991074724
No comments:
Post a Comment