16 fingerling or baby potatoes, cut in half lengthwise

12 pearl onions, peeled

1 1/2 cups (375 ml) chicken broth

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) honey

1 lemon, one long zest only

2 tablespoons (30 ml) chopped parsley

Salt and pepper

In a saucepan, combine all the ingredients, except for the parsley. Season with salt and pepper.

Bring to a boil. Cover and simmer for about 10 minutes. Remove the lid. Continue cooking until the vegetables are tender and the juices are thick and coat the vegetables. Sprinkle with the parsley and adjust the seasoning. Spoon into a serving dish and place in the centre of the table.

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