Prep 15 mins
Cook 20 mins
Anything that makes me go back for seconds of vegetables is a good thing. I've adapted this recipe -- or actually just a technique -- is from the January 2012 issue of Saveur. It was part of their Saveur 100 list (which I've followed happily for years). From Saveur: "Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like yellow beets and carrots) sweet, tender, and glossy."
- Start by cutting vegetables into uniform pieces and arrange them in a single layer in a sauté pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes.
So simple, yet so delicious and tender. I used baby carrots, sliced into uniform pieces as directed in the recipe, and it took a little less time to cook than it would have been if I had used larger carrots. Thank you for sharing your recipe, Kalihi Chef. Made for Spring 2013 Pick-A-Chef.