Braised Carrots and Pearl Onions with Gremolata
Serves 4
Time 35 min
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.
Special Diets:
Ingredients
- 8 large carrots, cut into large chunks
- 1 1/2 cup frozen pearl onions
- 1 1/2 cup low-sodium mushroom or vegetable broth
- 3 tablespoons no-salt-added tomato paste
- 1 shallot, finely chopped
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup lightly packed fresh parsley leaves
- Zest of 1 lemon
- 2 cloves garlic, finely chopped
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.
Nutritional Info:
Per serving: 110 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 24g carbohydrates (6g dietary fiber, 10g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 large carrots, cut into large chunks
- 1 1/2 cup frozen pearl onions
- 1 1/2 cup low-sodium mushroom or vegetable broth
- 3 tablespoons no-salt-added tomato paste
- 1 shallot, finely chopped
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup lightly packed fresh parsley leaves
- Zest of 1 lemon
- 2 cloves garlic, finely chopped