| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Side dish, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | pt | Pearl onions |
| 1 | t | Salt |
| 1 | 14 oz. chicken broth | |
| 1 | T | Unsalted butter |
| 3 | Carrots, peeled finely | |
| diced | ||
| 1/2 | t | Dried thyme leaves, crumbled |
| 1 | T | Flour |
| 1/4 | t | Ground pepper |
| pn | Nutmeg |
INSTRUCTIONS
1997 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 3.8mg
Sodium: 835.9mg
Potassium: 342.6mg
Carbohydrates: 11.5g
Fiber: 2.8g
Sugar: 1.5g
Protein: 3g