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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.