Ginger-Glazed Pearl Onions and Parsnips Recipe

Name: Ginger-Glazed Pearl Onions and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 10 ounces red pearl onions, unpeeled; 1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces; 4 thin slices ginger; 1 large sprig rosemary; 3 cloves garlic, smashed; 1 cup dry white wine; 2 tablespoons sugar; 1 teaspoon apple cider vinegar; 1 to 2 teaspoons brandy (optional); 2 to 3 tablespoons cold unsalted butter; Freshly ground pepper; Chopped fresh parsley, for topping

Servings: persons

Kosher salt
10 ounces red pearl onions, unpeeled
1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger
1 large sprig rosemary
3 cloves garlic, smashed
1 cup dry white wine
2 tablespoons sugar
1 teaspoon apple cider vinegar
1 to 2 teaspoons brandy (optional)
2 to 3 tablespoons cold unsalted butter
Freshly ground pepper
Chopped fresh parsley, for topping

1
Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil.
2
Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water.
3
Using kitchen shears, trim the root ends of the onions, then peel off the skins.
4
Return the onions to the skillet.
5
Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 teaspoon salt and 1 cup water to the skillet with the onions.
6
Bring to a boil over high heat and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, 15 to 20 minutes.
7
(If the liquid evaporates too quickly, add more water, 1/4 cup at a time.)
8
Discard the ginger, garlic and rosemary.
9
(The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.)
10
Reduce the heat to medium high; add the vinegar, brandy and butter and cook, stirring, until the vegetables just start to brown, 1 to 2 minutes.
11
Add 2 tablespoons water and cook, swirling the pan, until the vegetables are glazed, about 1 more minute.
12
Season with salt and pepper and top with parsley.
13
Photograph by Gentl & Hyers

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 10 ounces red pearl onions, unpeeled, 1 1/2 pounds parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces, 4 thin slices ginger, and more.

Yes, Ginger-Glazed Pearl Onions and Parsnips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Glazed Pearl Onions and Parsnips

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