Serves 4 / This rich and lovely dish makes an excellent accompaniment to roast chicken or turkey.

1/2 pound pearl onions
1 tablespoon olive oil
2/3 cup peeled, diced Granny Smith apple
1 teaspoon ground coriander
1/8 teaspoon turmeric
1/2 tablespoon garbanzo bean miso
1/4 cup water
2 teaspoons fresh lime juice
1/4 cup coconut milk

1. Remove onion skins by covering onions with boiling water; let sit for 30 minutes. Remove skin from each onion, keeping root end intact. Halve onions through root end to keep layers in place.
2. Warm a skillet over medium heat. Add oil and onions. Cook until onions appear golden, about 5 minutes. Add apple and continue cooking for 3 minutes. Add coriander and turmeric. The pan will become dry.
3. In a bowl, mix miso, water, lime juice, and coconut milk; pour into onion mixture. Scrape to release flavors off skillet bottom, reduce heat to low, cover, and cook until onions are tender, about 5 minutes.


PER SERVING: 93 cal, 59% fat cal, 7g fat, 3g sat fat, 0mg chol, 1g protein, 9g carb, 2g fiber, 53mg sodium


Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).