Glazed Carrots and Cipollini Onions with Coriander and Orange
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.
Recipe by Cooking Light November 2004
Gallery
Credit:
Randy Mayor; Melanie J. Clarke
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.