Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs

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Yield: Servings: 6 to 8

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Toasty breadcrumbs add a contrasting crunch to a simple vegetable dish, while a bit of truffle oil creates a beguiling aroma that’s difficult to resist. For a simpler, more casual variation of this, try the Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce recipe.

Ingredients

5 Tbs. unsalted butter

2 cups coarse fresh breadcrumbs

Kosher salt and freshly ground black pepper

1 14-oz. bag frozen pearl onions

Kosher salt

1 lb. green beans, trimmed

1 lb. carrots, peeled and cut into matchsticks about 1/4 inch thick and 4 inches long

2 cups Chardonnay, preferably unoaked or lightly oaked

1 Tbs. honey

Freshly ground black pepper

3 Tbs. white or black truffle oil

1/4 cup fresh flat-leaf parsley leaves, coarsely chopped if large

Flaky sea salt, for serving (optional)

Instructions

Melt 3 Tbs. of the butter in a 12-inch skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and stir to coat. Cook, stirring frequently, until golden brown and chewy-crisp, 7 to 9 minutes. Cool completely. (The breadcrumbs can be made several hours ahead.)

Melt the remaining 2 Tbs. butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the onions and cook, stirring occasionally, until thawed and well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot.

In the same pot, bring 4 cups water and 1/2 tsp. salt to a boil over medium-high heat. Add the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.

Add the carrots to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.

Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.

Add the wine and honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in 2 Tbs. of the truffle oil. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper.

Chop the parsley and toss it with the breadcrumbs. Serve the vegetables topped with the breadcrumbs and drizzled with the remaining 1 Tbs. truffle oil. Serve garnished with sea salt, if you like.

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