Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce and Truffled Breadcrumbs

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Scott Phillips

Servings: 6 to 8

Toasty breadcrumbs add a contrasting crunch to a simple vegetable dish, while a bit of truffle oil creates a beguiling aroma that’s difficult to resist. For a simpler, more casual variation of this, try the Carrots, Green Beans, and Pearl Onions with Chardonnay Sauce recipe.

Ingredients

  • 5 Tbs. unsalted butter
  • 2 cups coarse fresh breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 14-oz. bag frozen pearl onions
  • Kosher salt
  • 1 lb. green beans, trimmed
  • 1 lb. carrots, peeled and cut into matchsticks about 1/4 inch thick and 4 inches long
  • 2 cups Chardonnay, preferably unoaked or lightly oaked
  • 1 Tbs. honey
  • Freshly ground black pepper
  • 3 Tbs. white or black truffle oil
  • 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped if large
  • Flaky sea salt, for serving (optional)

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 20
      Sodium (mg): 310
      Carbohydrates (g): 22
      Fiber (g): 4
      Protein (g): 3

Preparation

  • Melt 3 Tbs. of the butter in a 12-inch skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and stir to coat. Cook, stirring frequently, until golden brown and chewy-crisp, 7 to 9 minutes. Cool completely. (The breadcrumbs can be made several hours ahead.)
  • Melt the remaining 2 Tbs. butter in a 5- to 6-quart heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the onions and cook, stirring occasionally, until thawed and well browned in spots, 8 to 10 minutes. Transfer to a serving bowl. Do not wipe out the pot.
  • In the same pot, bring 4 cups water and 1/2 tsp. salt to a boil over medium-high heat. Add the green beans, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs, transfer to the serving bowl.
  • Add the carrots to the same water, cover with the lid ajar, and boil until just tender, 4 to 6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.
  • Continue to boil the liquid in the pot until reduced to 1/2 cup, 25 to 30 minutes.
  • Add the wine and honey to the reduction and boil until reduced to about 1/2 cup, about 20 minutes. Stir in 2 Tbs. of the truffle oil. Add the vegetables and cook, tossing gently, until heated through and coated with the sauce. Season to taste with salt and pepper.
  • Chop the parsley and toss it with the breadcrumbs. Serve the vegetables topped with the breadcrumbs and drizzled with the remaining 1 Tbs. truffle oil. Serve garnished with sea salt, if you like.

Make Ahead Tips

The vegetables can be cooked and the cooking liquid reduced up to 1 day ahead (do not add the wine and honey to the reduction yet). Refrigerate the vegetables and reduction separately.

The breadcrumbs can be toasted several hours ahead.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks