Glazing Vegetables

Appears in

Published 1989

About

Ordinary root vegetables with a slightly sweet flavor, such as carrots, turnips and onions, can be transformed by glazing. Sometimes a touch of sugar is added. Tiny vegetables are left whole, and large ones should be turned, scooped into balls or cut into even shapes. Classically, the vegetables are completely cooked in the liquid that makes the glaze, but they may also be blanched and drained before being cooked with the glazing ingredients.

Put the raw vegetables in a pan. For every 1 lb/500 g vegetables, add 2-3 tablespoons of butter with 1 tablespoon of sugar if you like. Add salt, pepper and enough water or light stock to barely cover the vegetables.
Bring to a boil and simmer until the liquid has almost evaporated. If the vegetables are not tender, add a little more water and continue cooking. When the liquid has almost evaporated, shake the pan to coat the vegetables evenly with the glaze. Note Different vegetables should be glazed separately, then tossed together.
Take from the heat, taste the vegetables for seasoning and add any chopped herbs such as parsley or mint, with an extra tablespoon of butter if you like for added flavor.

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