Carrot-creamed Onions Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 pint: Pearl onions,
1 tsp: Salt,
1 can: 14 oz. chicken broth,
1 tbsp: Unsalted butter,
3 large: Carrots, peeled; finely diced
1/2 tsp: Dried thyme leaves, crumbled
1 tbsp: Flour,
1/4 tsp: Ground pepper,
pn Nutmeg,
Directions:
With tip of paring knife, score an X in bottom of each unpeeled onion.
Place in large saucepan; cover with boiling water. Boil 3 mins.,
drain. Rinse with cold water. Cut off root end of each onion; peel.
Return to pan, cover with water. Add the salt; heat to boiling. Cook
10 to 15 mins. or until tender. Drain; set aside.
In large saucepan, combine 1/2 cup chicken broth and the butter. Heat
over med-high heat until butter melts. Add carrots and thyme; cover.
Cook 5 mins. or until very tender. Place in blender or food
processor; puree. Pour into pan; add flour. Whisk until blended. Add
remaining chicken broth, the pepper, and nutmeg; mix. Heat to
simmering, cook 2 to 3 mins. Add onions; heat through.
Per serving: 84 cal, 3 g pro, 15 g carbo, 2 g fat, 4 mg chol, 176 mg
sod
Source: McCalls, 11/93
MM by Sue Woodward (S.WOODWARD/GEnie; SWOODWARD/NVN; 72772,2247/CIS)
Source from luhu.jp
Place in large saucepan; cover with boiling water. Boil 3 mins.,
drain. Rinse with cold water. Cut off root end of each onion; peel.
Return to pan, cover with water. Add the salt; heat to boiling. Cook
10 to 15 mins. or until tender. Drain; set aside.
In large saucepan, combine 1/2 cup chicken broth and the butter. Heat
over med-high heat until butter melts. Add carrots and thyme; cover.
Cook 5 mins. or until very tender. Place in blender or food
processor; puree. Pour into pan; add flour. Whisk until blended. Add
remaining chicken broth, the pepper, and nutmeg; mix. Heat to
simmering, cook 2 to 3 mins. Add onions; heat through.
Per serving: 84 cal, 3 g pro, 15 g carbo, 2 g fat, 4 mg chol, 176 mg
sod
Source: McCalls, 11/93
MM by Sue Woodward (S.WOODWARD/GEnie; SWOODWARD/NVN; 72772,2247/CIS)
Source from luhu.jp