An easy winter side dish that pairs equally well with meat, chicken or fish. The apple cider adds a sweet tartness and a bit of holiday cheer. Pearl onions are closer to a leek than an onion and add a mild onion flavor to the dish. The mint provides a freshness to tie the dish together.
- 3 ounces unsalted butter
- 2 pounds heirloom carrots, peeled and sliced on the diagonal into 1/8 inch pieces
- ½ pound pearl onions, frozen or fresh (if using frozen be sure to thaw them)
- ½ teaspoon curry powder
- 1 cup apple cider
- ½ cup fresh mint leaves, cut into thin strips (you can substitute fresh Italian parsley)
In a heavy saucepan, over high heat, melt the butter. Then add the onions** and cook until lightly browned, about 10 minutes. Add the carrots and curry powder, stir welland cook for another 10 minutes.
Add the apple cider, bring to a boil then reduce and simmer, stirring often, uncovered, until the carrots are fork tender.
Take pan off the heat; toss the mint leaves in with the carrots. Serve immediately.
**If using fresh pearl onions, here’s an easy way to peel them. Step 1: Put the onions in a pot of boiling water boil for 1-2 minutes. Step 2. Drain into a colander. Step 3. Put onions in a large bowl of ice water (this will halt the cooking process). Step 4. Cut off one end, squeeze the other end, and the onion should pop out easily.