Thursday, January 27, 2011

Carrots Parsnips and Cipollini Onions

24 cipollini onions
6 medium/large carrots peeled and cut into 2 inch pieces
6 medium/large parsnips peeled and cut into 2 inch pieces
1 1/2 tablespoons olive oil
2 tablespoons maple syrup
crystalized ginger cut into tiny bits amount to taste

Put cipollini into boiling water for 30 seconds. Drain and stop the cooking with a shower of cold water. Peel the outer white paper skin from the onions and pat dry. Pour oil into a large cast iron pan over medium high heat. Lightly brown the onions.

Next add parsnips and carrots and saute for a few minutes. The parsnips will turn from white to yellowish.

Then add water just to cover along with maple syrup and crystalized ginger. I used 2 small pieces minced.
Boil all over medium high heat until the liquid reduces to almost none and the vegetables are cooked through. If your veggies are getting fully cooked and there is still a lot of liquid, remove the vegetables from the liquid and then reduce the liquid to an amount just enough to moisten the vegetables and pour over the reserved vegetables and serve.

Note: fresh ginger can be used instead of preserved, or you can skip the ginger and add any number of other flavorings. Good accompaniments for carrots and parsnips are: apples,chives, curry, mustard, tarragon, thyme, parsley, dark sesame oil, cheril, cumin, mint or chile.

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