Recipe by Kalihi Chef
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."
Top Review by NorthwestGal
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.
Directions See How It's Made
- 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.