Le Cordon Bleu

Légumes Glacés

Glazed Vegetables

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Preparation info
  • Yield:

    2-4

    servings
    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

Methods for glazing are numerous. Pastry may be glazed with a beaten egg or a glacé royale. A glaze can also be obtained by reducing stock to the consistency of a syrup, or in the case of the above, by cooking a vegetable in a sugar-water-butter solution that is itself simultaneously being reduced into a glaze.

Ingredients

U.S. Metric
10 oz

Method

  1. Blanch (blanchir) the vegetables and refresh them under cold running water.
  2. Place the blanched vegetables in a small saucepan that is wide enough to fit them in a single layer.
  3. Add the water, salt, sugar, and butter.
  4. Cover the vegetables with a parchment-paper lid (cartouche). Place the pan over low heat and gently cook the veg