Carrot-creamed onions
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pints | Pearl onions |
| 1 | teaspoon | Salt |
| 1 | can | 14 oz. chicken broth |
| 1 | tablespoon | Unsalted butter |
| 3 | larges | Carrots; peeled; finely diced |
| ½ | teaspoon | Dried thyme leaves; crumbled |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Ground pepper |
| pinch | 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 ½ 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)