Preparation:
If using pearl onions, halve peeled onions. Place in a medium saucepan
with shallots, garlic, and chicken broth. Bring to boiling; reduce heat
to simmer. Cover and braise 5 minutes, or until vegetables are very
tender. Uncover and simmer 5 to 10 minutes more, or until nearly all the
liquid has dissappeared. Stir in parsley and pepper; set aside. Cook
potatoes in boiling water covered for 10 to 15 minutes. Drain well;
serve hot with relish. Makes 4 servings potatoes (2 cups relish)
Servings: 4 |
