| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Side dish, Vegetables, Christmas |
15 |
Servings |
INGREDIENTS
| 10 |
md |
Onions, sweet variety |
| 1 |
c |
Seasoned breadcrumbs |
| 1 |
c |
Corn kernels |
| 1 |
c |
Zucchini, diced |
| 1 |
c |
Grated carrots |
| 1 |
c |
Beets, diced |
| 1 |
c |
Water |
| 1/2 |
c |
Honey |
| 3 |
tb |
Dijon mustard |
| 2 |
tb |
Balsamic vinegar |
| 2 |
ts |
Paprika (Which?)* |
| 1/2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
FILLING
GLAZE
Preheat oven to 350F. Peel onion, slice in halfon the
equator. Remove centres leaving a bowl in the onion
halves. FILLING: In a bowl, stir together 1/2 c
breadcrumbs, corn, zucchini, carrots & beets. Firmly
pack into onion hollows. Arrange in a shallow baking
dish & pour water around the base. GLAZE: In a
separate bowl, whisk together the glaze ingredients.
Drizzle half the mixture over the top of the onions.
Bake 30 minutes. Drizzle with remaining glaze & bake
another 30 minutes. Just before serving, sprinkle
onions with remaining breadcrumbs & broil until the
crumbs are toasted & golden brown. * The recipe
doesn't state which paprika, but I would opt for the
sweeter Hungarian variety.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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