Rating: 5 stars
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If you can't find cipollini onions, substitute pearl onions. To make peeling the onions easier, drop them into boiling water and cook for one minute. Drain, rinse with cold water, and trim the ends; the peels will easily slip off. Prepare this dish up to a day in advance; reheat in a skillet over medium heat, adding one to two tablespoons water if necessary.

Brian Glover
Recipe by Cooking Light November 2004

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Add onions, and sauté 3 minutes or until golden. Add water and next 6 ingredients (through carrots); bring to a boil. Reduce heat; simmer 18 minutes or until vegetables are tender and liquid almost evaporates, stirring occasionally. Remove from heat; stir in cilantro, salt, and pepper.

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Nutrition Facts

100 calories; calories from fat 16%; fat 1.8g; saturated fat 0.9g; mono fat 0.5g; poly fat 0.2g; protein 2g; carbohydrates 20.7g; fiber 3.7g; cholesterol 4mg; iron 0.8mg; sodium 195mg; calcium 46mg.
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