| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetables, Side dish | 8 | Servings | |
INGREDIENTS
| 3 | pt | Pearl onions |
| 1 | ts | Salt |
| 1 | cn | 14 oz. chicken broth |
| 1 | tb | Unsalted butter |
| 3 | lg | Carrots; peeled; finely diced |
| 1/2 | ts | Dried thyme leaves; crumbled |
| 1 | tb | Flour |
| 1/4 | ts | Ground pepper |
| pn | Nutmeg |
INSTRUCTIONS
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 1/2 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) Posted to MM-Recipes Digest V4 #330 by stut@liii.com (Stu) on Dec 20, 1997
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