Skillet Glazed Parsnips, Carrots and Pearl Onions
~serves 4~
Ingredients:
1 1/2 T. unsalted butter
1 1/2 lb. mix of parsnips and carrots, peeled and cut into 1/2 - 3/4 inch pieces
6 oz. frozen pearl onions (do not thaw)
1/2 c. low-sodium chicken broth
1 T.sugar
1 t. fresh thyme leaves
1/2 t. salt
1/8 t. pepper
Instructions:
Melt butter in a 12 inch nonstick skillet over medium high heat. When the foam subsides add parsnips and carrots in a single layer and cook undisturbed 4 minutes (vegetables should be beginning to brown, if not cook until they brown). Add pearl onions, cook 2 minutes, stir, cook 2 more minutes (everything should be well browned at this point). Add remaining ingredients, reduce heat to medium low, cover skillet. Simmer until tender about 6 minutes. Remove lid, increase heat to high and simmer, stirring frequently until the cooking liquid reduces to a glaze, about 1 minute. Serve.
1 1/2 T. unsalted butter
1 1/2 lb. mix of parsnips and carrots, peeled and cut into 1/2 - 3/4 inch pieces
6 oz. frozen pearl onions (do not thaw)
1/2 c. low-sodium chicken broth
1 T.sugar
1 t. fresh thyme leaves
1/2 t. salt
1/8 t. pepper
Instructions:
Melt butter in a 12 inch nonstick skillet over medium high heat. When the foam subsides add parsnips and carrots in a single layer and cook undisturbed 4 minutes (vegetables should be beginning to brown, if not cook until they brown). Add pearl onions, cook 2 minutes, stir, cook 2 more minutes (everything should be well browned at this point). Add remaining ingredients, reduce heat to medium low, cover skillet. Simmer until tender about 6 minutes. Remove lid, increase heat to high and simmer, stirring frequently until the cooking liquid reduces to a glaze, about 1 minute. Serve.
