Caramelized Onion Chutney with Lavender
A chutney that is great on cheese and crackers, in an onion tart, and more ..
Ingredients: Onions, Apples, Sugar, Balsamic Vinegar (may contain sulphites), Peaches, Currants, Spices, Citric Acid, Salt, Lavender
Give the following recipe a try!
Glazed Parsnips & Pears
2 lbs (1000g) Parsnips, 6-8, 1 lb (500g) Pears, about 3; 1/4 cup (60ml) Butter; 2 (4 inch) Fresh Rosemary Springs; 1 jar (250ml) Caramelized Onion Chutney with Lavender; Salt & Pepper, To Taste; 1/2 of a lemon
- Peel and quarter parsnips lengthwise. In extra-large saucepan, cook parsnips, covered in lightly salted boiling water for 5 - 8 mins., or until barely tender; drain. Meanwhile, core pears and cut into thin wedges.
- In 12" skillet, cook parsnips and pears in butter over medium heat for 15 mins., or until pieces turn golden brown, stirring occasionally. Remove leaves from rosemary springs. Stir the rosemary leaves and the onion chutney into mixture in skillet. Bring to boiling; reduce heat to medium-low. Cook, uncovered, for 15 mins or until parsnips are tender & glazed, stirring occasionally. Season to taste with salt & pepper.
- Transfer to serving platter. Squeeze lemon over mixture before serving. If desired, garnish serving platter with bundle of fresh herb springs. Makes 8 servings.
This is an incredibly versatile chutney, can be used with meats, eggs, cheeses.
I'm going by memory but they were delicious a few years. I love the chutney with eggs!!