Ginger Glazed Pearl Onions And Parsnips Recipes

HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS

Steps:

• Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
• Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
• Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

SIMPLE GLAZED PEARL ONIONS

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
• Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley. Cook about 2 minutes longer.
• Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.

GLAZED CARROTS, PARSNIPS AND PEARL ONIONS

Steps:

• In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
• Wine Recommendation: Olmos Reward, Frankland Estate, Australia

GLAZED ONIONS

Steps:

• Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

GINGERED PEARS AND PARSNIPS

Steps:

• Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.

CARAMELIZED ONIONS WITH GINGER

Steps:

• Heat oil in a medium skillet over medium-high. Add onions and cook, stirring occasionally, until onions begin to brown on the edges and soften, about 5 minutes.
• Reduce heat to low and add ginger to skillet. Continue cooking until onions are very soft and caramelized, 5 to 6 minutes more.
• Remove from heat and season with salt.

GLAZED PEARL ONIONS

Steps:

• Place onions in a skillet covering half way up with water.
• Add butter, salt and sugar and stir until glazed.
• Continuing until onions golden brown
• Add the rest of the ingrediants.
• Many kinds of citruses, herbs, and flavors can be versatile.

GLAZED PEARL ONIONS

Steps:

• Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
• Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
• Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
• Serve with slices of roast veal.

GLAZED PEARL ONIONS & CARROTS

Steps:

• Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
• Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
• Bring to a boil, lower heat and simmer for 15 - 20 minutes.
• Drain the vegetables and remove the cinnamon stick.
• Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
• Garnish with finely chopped red peppers.

GLAZED PEARL ONIONS

Steps:

• In deep 12-inch skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Boil 1 minute; drain.
• Peel onions, leaving a little of the root ends to help hold shape during cooking.
• In same skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Reduce heat to Low; cover and simmer 5 to 10 minutes until onions are tender; drain.
• Wipe skillet dry.
• In same skillet over high heat, cook onions, margarine or butter, currant jelly, sugar, and salt, stirring occasionally, until onions are browned and glazed, about 10 minutes.