Glacer: Glazing Vegetables

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Similar to A l’etuve, but a small amount of sugar is added.

  • Glacer à blanc: lightly glazed with butter
  • Glacer à Brun: sugar allowed to caramelize.

Instructions 

  • Cook one vegetable at a time.
  • Place vegetables in a saucepan in a single layer.  Add water as for A l’etuve, Butter, salt and a pinch of sugar.
  • Cut parchment paper to fit pan with a center hole.
  • Over high heat bring to a boil.
  • Reduce heat to a gentle simmer.
  • Simmer until all liquid has evaporated.
  • If vegetables are almost tender remove parchment to allow evaporation.
  • For Glacer à Brun allow sugar to cook until it caramelizes on vegetables, turning then a golden brown.

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