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.

—Russ Parsons