Ingredients
- 10 onions
- 1 beets
- 240 gr seasoned breadcrumbs
- 240 ml water
- 120 ml honey
- 150 gr corn kernels
- 130 gr zucchini
- 130 gr carrots (grated)
- 45 ml dijon mustard
- 30 ml balsamic vinegar
- 5 gr paprika
- 4 gr salt
- 3 gr pepper
- 1 gr ginger (ground)
Preheat oven to 180ºC . Peel onion, slice in half on the equator. Remove centres leaving a bowl in the onion halves.
Filling: In a bowl, stir together half c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.
Glaze: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.
Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.
