Creamed Onions & Carrots

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb pearl onion (about 4 cups)
• 1 (1 lb) bag peeled baby carrots
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 cup chicken broth
• 1/4 cup dry wine
• 2 cloves garlic, minced
• 1 bay leaf
• 1/4 cup whipping cream
• 1 tablespoon whole grain mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh parsley

Recipe

• 1 for easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
• 2 drain, rinse under cold water& slip out of their skins.
• 3 melt butter in a large heavy bottomed frying pan over medium-high heat.
• 4 add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
• 5 continue to cook, stirring often, until golden- about 2 or 3 minutes.
• 6 stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
• 7 partially cover& boil gently for 5 minutes.
• 8 if any of the carrots are thicker than your baby finger, slice them lengthwise.
• 9 add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
• 10 remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
• 11 remove bay leaf.
• 12 if you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
• 13 whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
• 14 cover& cook over medium heat, stirring often, until mixture comes to a boil.
• 15 uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
• 16 season to taste& sprinkle with parsley.