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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A touch of sugar gives this thyme-seasoned veggie side a slightly sweet flavor. Serve sprinkled with parsley. âSharon Arendt Schaumburg, Illinois Ingredients:
3 cups water |
1/2 pound fresh pearl onions, peeled |
1 tablespoon butter |
1-1/2 teaspoons sugar, divided |
1 pound carrots, cut into 1/4-inch slices |
6 bacon strips, cooked and crumbled |
1/2 cup chicken broth |
1 bay leaf |
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
2. In the same pan, cook onions in butter and 3/4 teaspoon sugar over medium heat until golden brown, stirring frequently.
3. Add the carrots, bacon, broth, bay leaf, thyme, salt, pepper and remaining sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
4. Uncover; return to a boil. Cook until liquid is reduced by half. Discard bay leaf. Serve with a slotted spoon. Yield: 4 servings.
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