Glazed Baby Root Vegetables
A healthy and tasty recipe
Eric Gabrynowicz at Restaurant North likes to use a traditional French method called “butter-and-stock” to give earthy root vegetables a heavenly sheen. Carrots, parsnips, turnips, beets, and rutabagas all lend themselves to glazing.
Try it yourself!
–Trim baby root vegetables, peeling them but leaving them whole.
–Arrange in a single layer in a sauté pan, then add beef, veal or chicken stock to nearly cover.
–For each cup of liquid add 2 tablespoons butter, 1 tablespoon sugar, and a pinch of salt.
–Place a round of parchment over the vegetables as a “lid,” bring to a boil, reduce heat, and simmer until the liquid has almost completely evaporated.
–Shake the pan to coat the vegetables with the syrupy glaze.
Read more about Restaurant North and other restaurants that bring fresh farm produce to your table.