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

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.


  • 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


  • 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.


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