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Fantastically nutty browned butter with a splash of light and crisp Champagne vinegar combine to create an agrodolce-style glaze in this simple springtime mix of sweet carrots and pearl onions. When blanching the carrots, make sure to remove them from the water when they’re shy of crisp-tender as they’ll continue to cook in the skillet.
Frequently Asked Questions
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What are pearl onions?Pearl onions are small, round onions harvested when they are 1 inch or less in diameter. White pearl onions are the most common variety, available both fresh and pickled. Farmers leave these to dry slightly prior to shipping them for better storage.
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What is Champagne vinegar?Champagne vinegar is traditionally made from — you guessed it — Champagne (or sparkling wine if the starter wine is produced outside Champagne). Traditional grape varieties include Chardonnay, giving Champagne vinegar its signature mild flavor and light golden color. To make it, a starter wine is combined with a vinegar mother, like apple cider vinegar, and aged to ferment.
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What is blanching?Blanching is key to peeling the delicate skins from pearl onions, a simple method that saves much time and effort in the kitchen and one you’ll reach for time and again. Once blanched, trim off the root ends of the pearl onions and gently squeeze them between your thumb and index fingers to remove their skins. And that’s it. No mess, no fuss.
Notes from the Food & Wine Test Kitchen
“Overall, this dish is sweet and sour without being too bold,” says Food & Wine test cook Jasmine Smith. “The glaze is more subtle, complementing both the carrots and pearl onions. This is a recipe that makes a nice springtime side dish and could easily be doubled to serve more people.”
Make ahead
Carrots and onions can be blanched up to one day in advance and stored in an airtight container in refrigerator. Onions can be peeled before or after refrigerating.
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