RCI-VG.004.1195.001
Savory Lemon Vegetables
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bacon -- cooked and—crumbled6 slicesreserving—¼ cup drippings
- carrots -- pared and sliced1 pound
- head cauliflower -- core removed1 medium
- 1 cup
- Realemon® juice from concentrate½ cup
- ½ cup
- 4 teaspoons
- 1 teaspoon
- 1 teaspoon
Method
1
Peel and thinly slice the onion into uniform rings or half-moons, ensuring even thickness for consistent cooking.
5 minutes
2
Prepare your tart or pie shell by pre-baking a shortcrust pastry case in a 375°F (190°C) oven until lightly golden, then set aside to cool slightly.
15 minutes
3
Combine the sliced onion, water, salt, sugar, and fresh thyme leaves in a medium saucepan over medium heat, stirring to dissolve the salt and sugar.
3 minutes
4
Simmer the onion mixture gently, stirring occasionally, until the onions are completely softened and the liquid has reduced to a thick, glossy syrup.
20 minutes
5
Remove the pan from heat and squeeze fresh lemon juice into the mixture, stirring well to incorporate the bright citrus flavor throughout.
2 minutes
6
Pour the savory lemon onion filling evenly into the prepared pastry shell, spreading it to the edges with a spatula.
3 minutes
7
Return the tart to the oven and bake until the filling is set and the edges of the pastry are deep golden brown.
20 minutes
8
Remove from the oven and allow the tart to rest at room temperature before slicing and serving, garnishing with a few fresh thyme sprigs if desired.
10 minutes