Parsnips with pearl onions in a ginger glaze
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 185, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 30 G., fiber 7 G., cholesterol 13 mg, sodium 122 mg, sugar 12 G.
Calories 185, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 30 G., fiber 7 G., cholesterol 13 mg, sodium 122 mg, sugar 12 G.
This unusual side dish of whole red pearl onions and parsnips looks very festive in a sweet-tart ginger glaze and will be a real centerpiece. To ensure the vegetables cook at the same time, trim off the tougher cores of the parsnips. Serve the vegetables, sprinkled with fresh herbs, with roasted meat or baked chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g red pearl onions, unpeeled
- 700g parsnips, peeled and halved lengthwise, core and cut into 1cm pieces.
- 4 thin slices of ginger
- 1 large sprig of rosemary
- 3 cloves garlic, crushed
- 1 cup dry white wine
- 2 tablespoons of sugar
- 1 teaspoon apple cider vinegar
- 1-2 tsp brandy (optional)
- 2-3 tablespoons chilled unsalted butter
- Chopped fresh parsley, for serving
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Cooking the dish according to the recipe:
- Fill a large skillet halfway with water, add a pinch of salt, cover, and bring to a boil. Add the pearl onions and cook for 1 minute to loosen the skins, then drain and rinse under cold water. Trim the roots with kitchen shears, then peel the onions. Return the onions to the skillet.
- Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt, and 1 cup water to the pan with the onions. Bring to a boil over high heat and cook, stirring occasionally, until the liquid has evaporated and the vegetables are tender, 15 to 20 minutes. If the liquid evaporates too quickly, add more water, 1/4 cup at a time. Discard the ginger, garlic, and rosemary. The vegetables can be prepared up to 3 hours ahead at this point; cover and refrigerate.
- Reduce heat to medium; add vinegar, brandy, and butter and cook, stirring, until the vegetables begin to brown, 1 to 2 minutes. Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 minute more. Season with salt and pepper to taste and sprinkle with chopped parsley.
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