ROASTED PEARL ONIONS AND POTATOES
Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.
Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 4 g, Protein 6 g, SaturatedFat 1 g
TURNIPS, GREENS, AND PEARL ONION GRATIN
This is such an unusual side dish filled with good things it caught my attention. It would go with just about any meat you like, or could be a vegetarian lunch. Recipe & photo: bhg.com
Provided by Ellen Bales
Categories Side Casseroles
Time 30m
Number Of Ingredients 12
Steps:
- 1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons (should have about 6 cups packed greens).
- 2. In a Dutch oven, cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes longer or until the greens are tender but still bright-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain well in a colander; set aside.
- 3. In a large saucepan melt the 3 Tbsp. butter. Stir in the flour, salt, pepper, and nutmeg. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, then transfer to a 2-quart baking dish.
- 4. In a small bowl stir together the bread crumbs and the 2 Tbsp. melted butter. Sprinkle over the turnip mixture. Bake in a preheated 375-degree oven for 20 minutes or until bubbly and crumbs are golden brown.
PEARL ONION AND TURNIP GRATIN
Categories Onion Side Broil Turnip Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
- Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.)
- Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
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- Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons. (You should have about 6 cups packed greens.)
- In a 6-quart Dutch oven cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes more or until the greens are tender but still vibrant-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain greens, turnips, and onions well in a colander; set aside.
- Preheat oven to 375°F. In the same Dutch oven melt the 3 tablespoons butter. Stir in the flour, salt, pepper, and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, making sure greens are evenly dispersed. Transfer to a 2-quart baking dish.
- In a small bowl stir together bread crumbs and the 2 tablespoons melted butter. Sprinkle over the turnip mixture. Bake about 20 minutes or until bubbly and crumbs are golden brown.
PEARL ONION AND TURNIP GRATIN RECIPE | BON APPéTIT
From bonappetit.com
Servings 12
- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
- Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.
- Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
PEARL ONION & CHEESE GRATIN ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.2/5 (8)Category Side DishCuisine AmericanCalories 332 per serving
- Preaht oven to 350 degrees F. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray.
- Place pearl onions in a large saucepan and add enough water to cover them. Bring to boil. Then reduce heat and simmer 6 to 8 minutes or until onions are just tender. Drain well and set aside. (see note)
- Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour, and whisk until smooth. Cook for 1 minute, stirring constantly. Gradually add half-and-half while whisking constantly to prevent lumps. Cook over medium heat, stirring frequently until thickened.
- Add salt, pepper, mustard, and nutmeg. Add 1 cup shredded cheese; stir until cheese melts. Remove from heat, and gently stir in drained onions.
PEARL ONIONS AU GRATIN RECIPE - BARBARA LYNCH | FOOD & …
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5/5 Total Time 1 hr 30 minsServings 10
- Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.
- In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.
- Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.
- In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.
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