PEARL ONIONS PLANT RECIPES

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BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS



Bacon-Wrapped Pork Roast with Potatoes and Onions image

Provided by Nancy Fuller

Categories     main-dish

Total Time 2 hours 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 8

One 5-pound boneless pork roast, fat trimmed
1/4 cup extra-virgin olive oil 
Kosher salt and cracked black pepper 
12 to 15 fresh parsley leaves 
12 to 15 fresh sage leaves 
12 strips bacon 
4 pounds fingerling potatoes 
2 red onions, sliced into 1 1/2-inch julienne

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
  • Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
  • Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
  • Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

MY MOTHER'S SHEPHERD'S PIE RECIPE - FOOD NETWORK



My Mother's Shepherd's Pie Recipe - Food Network image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 24

3 pounds russet potatoes
Kosher salt
3/4 cup milk 
1/2 cup sour cream 
6 tablespoons unsalted butter, melted
2 large egg yolks 
Freshly cracked black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil 
1 cup pearl onions, fresh or frozen
2 tablespoons canola oil 
1/2 yellow onion, diced 
2 sprigs fresh rosemary, minced 
2 pounds ground lamb 
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste 
1 1/2 tablespoons all-purpose flour 
1 tablespoon sherry vinegar 
1 cup chicken stock 
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
Chopped fresh parsley, for garnish

Steps:

  • For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
  • For the filling: Preheat the oven to 375 degrees F.
  • In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
  • In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
  • For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

More about "pearl onions plant recipes"

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 5 minutes
Category main-dish
  • Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
See details


MY MOTHER'S SHEPHERD'S PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 40 minutes
Category main-dish
  • For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
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  • For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
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The type of substitute you choose should depend on your dietary requirements and what recipes you plan on incorporating them into. The onion substitute is varied. The list below can be used to replace green onion, red onion, pearl onions…
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Green onions are a staple in many Chinese and Thai recipes for example, whereas it is rare to find a recipe using chives. In terms of nutritional value, both chives and green onions are similar. Most of the Allium family (onions…
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See details


BEST SUBSTITUTES FOR ONIONS – THE KITCHEN COMMUNITY
The type of substitute you choose should depend on your dietary requirements and what recipes you plan on incorporating them into. The onion substitute is varied. The list below can be used to replace green onion, red onion, pearl onions…
From thekitchencommunity.org
See details


SCALLION - WIKIPEDIA
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus Allium.Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions…
From en.m.wikipedia.org
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See details


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