A few ideas for glazed vegetables
Glazing vegetables is so simple it doesn’t really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities.
Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts.
Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint.
Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
Fennel: Glaze with butter and garlic; finish with Parmigiano-Reggiano, lemon juice and fronds.
Parsnips: Glaze with butter, honey and shallots; finish with white wine vinegar and cinnamon.
Pearl onions: Glaze with rendered bacon fat and shallots; finish with crumbled bacon, red wine or balsamic vinegar, and rosemary.
Turnips and rutabagas: Glaze with butter and shallots; finish with sherry vinegar and chopped walnuts.
Zucchini: Glaze with olive oil and garlic; finish with lemon juice and basil.
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