| 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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