Carrots, Green Beans, and Pearl Onions with Seasoned Croutons
8 Tablespoons Unsalted Butter
1 Bag (14 oz.) Frozen Pearl Onions
Kosher Salt, to taste
1 Pound Fresh Green Beans, trimmed
1 Pound Carrots, peeled and cut into ¼” matchsticks
1/2 Cup Low-Sodium Vegetable Stock
1 Tablespoon Honey
Freshly Ground Black Pepper
1/3 Bag Martin’s Potatobred Stuffing
1/2 Cup Parmesan Cheese
1/4 Cup Fresh Flat-Leaf Parsley, coarsely chopped
Melt 2 tablespoons butter in a 5-6 quart saucepan or Dutch oven, over medium-high heat. Add pearl onions and cook, stirring occasionally, until thawed and well browned in spots, 8-10 minutes. Transfer to a serving bowl.
In the same pot, bring 4 cups water and a pinch of salt to a boil over medium-high heat. Add the green beans, cover, and boil until just tender, about 4-6 minutes. Using tongs, transfer to the serving bowl.
Add the carrots to the same water, cover, and boil until just tender, 4-6 minutes. Using tongs or a slotted spoon, transfer to the serving bowl.
Boil the remaining liquid until reduced to 1/2 cup, about 25-30 minutes.
Meanwhile, melt 4 tablespoons butter in a separate large pan. Add stuffing cubes, stir to coat, and cook for 4-5 minutes until lightly toasted. Remove from heat, add in parmesan cheese and chopped parsley, and toss to combine.
Add the vegetable stock and honey to the pot with the vegetable liquid and boil until reduced to about 1/2 cup, about 5 minutes. Stir in the remaining 2 tablespoons butter until melted. Add the vegetables back in and cook until heated through and well coated. Season with salt and pepper to taste.
Transfer the vegetables to the serving bowl and top with the toasted bread cube mixture. Serve.
Recipe adapted from: www.finecooking.com