* Exported from MasterCook *
Pearl Onion Preserve - Indian
Recipe By :Chef Christophe Alary, Ecole Hoteliere de la Capitale in Quebec, Chef of the Year 2004
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 cups pearl onions
1/4 cup raisins
2/3 cup maple syrup
1 teaspoon tomato paste
1 teaspoon whole coriander seeds
3 tablespoons extra virgin olive oil
3/4 cup white wine
1/3 cup cider vinegar
1 bay leaf
1 pinch ground thyme
salt -- to taste
Place all the ingredients in a saucepan. Bring to a boil, reduce the heat and let simmer slowly for approximately 1 1/2 hours until desired consistency.
Transfer to Mason jars and store in the refrigerator.
Makes 3 cups (12 one-quarter cup servings)
Prep time: 2 hours
AuthorNote: as pearl onions are very difficult to peel, soaking them in very hot water before peeling will make the task a lot easier. This onion preserve is especially delicious with terrine or vegetable pate.
ChupaNote: I doubled the raisins, and added 1 teaspoon Aleppor red pepper flakes. It freezes nicely.
Cuisine:
"Indian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 104 Calories; 3g Fat (31.7% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 900415 0 0 0 0 0 0
