Ingredients
1/2 lb. red pearl onions
1 tbsp. vegetable oil
1 tsp. vegetable oil
3 large carrots
salt
Freshly ground pepper
1 tsp. curry powder
1 c. dry red wine
1 tbsp. dried porcini powder (ground porcini mushrooms)
1 1/2 c. prepared mushroom broth
1/2 c. flat-leaf parsley leaves
2 tsp. fresh lemon juice
Preparation
Step 1Preheat the oven to 350 degrees F. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.Step 2Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper, and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder, and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth, and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.Step 3Season the sauce with salt and pepper. Spoon the carrots, onions, and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil, and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.
