This is a great transitional recipe, perfect both for late-season produce and for early spring offerings. Baby turnips, beets and even radishes would pair well with cipollini or spring onions. And you know those chilly spring evenings still necessitate a few warming dishes to get you through to the truly warm weather of summer.
1 lb fresh small cipollini or pearl onions
1/2 lb golden beets cut into 1" pieces
1/2 lb turnips cut into 1" pieces
1/4 cup extra-virgin olive oil
1/4 tsp red pepper flakes
1 cup fresh-squeezed orange juice
1/2 cup Fire Cider
1. Peel your onions first! The easiest way to do this is to blanch them in large pot of boiling salted water 15 seconds. Transfer them to large bowl of ice water to cool, then trim root end and peel the outermost layer of the onions. Be sure to wash your remaining veggies as well (no one likes the grit of dirt on their teeth).
2. Heat your oil in large nonstick skillet over high heat, toss in your red pepper flakes and heat for 30 seconds.
3. Reduce heat to med-high and add your veggies. Sauté until they have deep golden brown spots, about 9 minutes.
4. Add orange juice and Fire Cider and bring to boil, scraping up any browned bits stuck to the bottom of the pan.
5. Reduce the heat to medium-low, cover and simmer until your veggies are tender when pierced with knife, about 8 minutes.
6. Using slotted spoon, transfer to medium bowl. Boil juices in skillet until reduced and almost syrup-like, about 2/3 cup. Pour over this syrup over your veggies.
This is an excellent side dish to make ahead, it's even better a day later! It can be served hot, or at room temp and is an excellent accompaniment for grilled fish or BBQ ribs.