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)

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