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Side Dish
4 - 6 servings
5 minutes
45 minutes
Chef Yvon Goetz
12 Pearl Onions, peeled
2 medium size parsnips, peeled and cut to about the same size as onions
2 tablespoons butter
2 cups water
1 tablespoon sugar
1 cup Zinfandel
Salt and pepper to taste
Place all the ingredients in a roasting dish, bring to a boil and place in a 325 degree F oven for about 45 minutes or until all liquids have reduced enough to create a nice, syrupy juice.
To peel pearl onions, cut hairs off root end, leaving layers in tact. Place trimmed onions in boiling water to blister; about 1-2 minutes. Quickly dredge onions in ice cold water to stop cooking; peel off skins and pat dry before adding to recipe.
