| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Hungarian |
Christmas, Side dish, Vegetables |
15 |
Servings |
INGREDIENTS
| 10 |
|
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 |
T |
Dijon mustard |
| 2 |
T |
Balsamic vinegar |
| 2 |
t |
Paprika, Which?* |
| 1/2 |
t |
Ground ginger |
| 1 1/2 |
t |
Salt |
| 1 |
t |
Pepper |
INSTRUCTIONS
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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