Ingredients
Serves 4 as a side dish- 6 tablespoons butter, divided
- 1 cup red and white pearl onions, peeled
- 2 tablespoons brown sugar, divided
- 3/4 cup water, divided
- Salt
- Black pepper
- 2 cups carrots, peeled and roughly chopped
- 2 cups string beans, trimmed and cut in half
- 2 cups chanterelle mushrooms, roughly chopped
- ¼ cup cherry tomatoes
- 3 tablespoons chives, cut into 1” pieces
Directions
- In an 8” sauté pan, melt 2 tablespoons of the butter. Add the pearl onions, 1 tablespoon of brown sugar, and ¼ cup water. Season with salt and pepper. Cover, and let cook 5-7 minutes, or until onions are tender.
- In another 8” sauté pan, melt 2 more tablespoons of butter. Add the carrots, 1 tablespoon of brown sugar, and ¼ cup water. Season with salt and pepper. Cover, and let cook 5-7 minutes, or until carrots are tender.
- In a 10” sauté pan, melt 1 tablespoon of butter. Add the string beans and remaining ¼ cup water. Season with salt and pepper. Cover, and let cook 3-5 minutes, or until beans are tender.
- In another 10” sauté pan, melt remaining 1 tablespoon of butter. Add the mushrooms and season with salt and pepper. Let cook uncovered 3-5 minutes, or until mushrooms are tender.
- In a 12” skillet, mix together onions, carrots, string beans, and mushrooms. Add the cherry tomatoes and chives. Cook over medium heat until all vegetables are heated throughout and serve.
Secrets:
- Steaming the onions, carrots, and string beans separately helps to keep each vegetables integrity and individual flavor.
- Adding the sugar to the onions and carrots gives it a sweet glaze that adds a nice touch to the final dish.
- Serve this in a cast iron or other casserole dish alongside your Beef Wellington and Potato Gratin, or even as a vegetarian entrée!