2 c pearl onions, from frozen or peeled if fresh
1 c carrots, peeled, quartered lengthwise, and sliced into 1 inch pieces
1/2 c chicken stock (or vegetable stock)
1 T butter
1 bay leaf
1/8 t ground white pepper
Pinch of salt
Spoon Mage™ Note:
This beautiful recipe was based upon a method found in Julia Child’s The Way to Cook.
Place all the ingredients inside a medium pot. Bring to a simmer, cover, and cook for 20 minutes.
Remove the lid and continue simmering to reduce the liquid.
Remove the bay leaf and serve piping hot.
Wonderful as a side dish, or as a seasoning element for roasted or Pan Sauteed Chicken with Shallot Wine Sauce.