Braised Carrots and Pearl Onions with Gremolata

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This recipe makes the most of big, thick carrots by braising them gently until they’re tender and super sweet. Serve over polenta or quinoa for a terrific main course.

Ingredients:

• 8 large carrots, cut into large chunks
• 1 1/2 cup frozen pearl onions
• 1 1/2 cup low-sodium mushroom or vegetable broth
• 3 tablespoons no-salt-added tomato paste
• 1 shallot, finely chopped
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup lightly packed fresh parsley leaves
• Zest of 1 lemon
• 2 cloves garlic, finely chopped

Serves: 4

Method:

Place carrots in a deep skillet large enough to hold them in a single layer. Top with onions (no need to thaw them). In a medium bowl, whisk together broth, tomato paste, shallot, salt and pepper. Pour over carrots and onions. Bring to a boil over medium-high heat, lower heat, cover and simmer until carrots and onions are just tender, about 25 minutes. 

Meanwhile, to make gremolata, place parsley, lemon zest and garlic on a cutting board. Chop them together until they are very fine and well mixed. Transfer carrots and onions to a serving platter with their cooking liquid. Sprinkle with gremolata and serve.

Source: Braised Carrots and Pearl Onions with Gremolata – Whole Foods

Image Credit: Braised Carrots and Pearl Onions with Gremolata

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