Nuwe resepte

Geglasuurde raap met pêrel uie en bruin botter

Geglasuurde raap met pêrel uie en bruin botter

Ek het gevind dat hoe langer die groente gaar word, hoe soeter en meer gekarameliseer word dit.

Ek het die eerste keer verlief geraak op geglasuurde groente terwyl ek aan Le Cordon Bleu in Parys studeer het. - Sjef Jennifer

Bestanddele

  • 4 eetlepels ongesoute botter
  • 1 pond baba -raap, geskil en in blokkies gesny
  • 1 pond pêrel uie, geskil en gesny
  • 1 koppie hoenderaftreksel of water
  • 1/3 koppie ligbruin suiker
  • 1 eetlepel appelasyn
  • Seesout, na smaak
  • Vars gemaalde swartpeper, na smaak
  • 1/4 koppie vars pietersielie, gekap

Porsies 4

Kalorieë per porsie251

Folaatekwivalent (totaal) 48µg12%


8 geheime vir 'n vogtige en sappige gebraaide kalkoen

Geglasuurde groente is eenvoudig te goed om een ​​of twee keer per jaar tydens Thanksgiving en Kersfees te maak. Glasuur gee nie net groente 'n juweelagtige glans nie, maar konsentreer ook hul smaak. Nog 'n pluspunt: geglasuurde groente pas goed saam met allerhande hoofgeregte, van 'n heel varkhaas tot gebraaide gans. U kan dit op hul eie in 'n bak bedien, maar ek dink dit lyk asof dit saam met die gebraaide op 'n skottel gerangskik is.

Glazing beteken om 'n groente in 'n klein hoeveelheid vloeistof, soos water of sous, met 'n bietjie botter en suiker in 'n gedeeltelik bedekte pan te kook. Terwyl die groente kook, gee dit sy eie sap in die vloeistof in die pan. Die sappe word gekonsentreer en word 'n ligte natuurlike stroop terwyl die groente kook. Teen die tyd dat die groente sag is, is die vloeistof amper weg en is die groente bedek met 'n blink, hartige glans wat die soet essensie van die groente vasvang. Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groen met wit geglazuur word slegs lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies kan glans. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groente met wit glas word slegs lank genoeg gaar sodat die vloeistof kan verdamp en die groente liggies glans. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Gee aandag aan hitte en tydsberekening

Vir die gelyktydige kook, glas die groente in 'n pan wat wyd genoeg is om die stukke in 'n enkele laag te plaas. Ek voeg gewoonlik 1 of 2 eetlepels botter en 1/2 tot 1 teelepel suiker per pond groente by, en geur dan liggies met sout en peper. Ek voeg genoeg vloeistof by om halfpad langs die stukke te kom. Deur die groente gedeeltelik te bedek, word dit klam gehou en behou dit die geur. U kan die deksel van die pan effens skeef gebruik, of 'n ronde kombuispapier sny sodat dit net binne -in die pan pas.

Beglazing is redelik eenvoudig, maar die betrokke veranderlikes-die tipe en grootte van die groente, die grootte van die pan, die hoeveelheid vloeistof en die temperatuur-beteken dat jy gereed moet wees om aan te pas terwyl die groente kook. Prut die groente saggies. As die hitte te hoog is, verdamp die vloeistof voordat die groente sag is. Dit is nie 'n probleem nie, solank u aandag gee - voeg net meer vloeistof by indien nodig. Aan die ander kant, as die hitte te laag is, sal die groente te gaar wees voordat die vloeistof tot 'n weelderige glans kook. As die groente sag is, maar daar nog baie vloeistof in die pan oorbly, verhit die hitte en verwyder die deksel om die vloeistof weg te kook.

Afhangend van die groente, kyk na ongeveer 15 minute of dit gaar is. Dit word gedoen as al die vloeistof verdamp het, of, in die geval van bruin glas, vorm 'n bruin glans aan die onderkant van die pan. As jy klaar is, gooi 'n eetlepel water in die pan en draai die groentestukke rond totdat dit bedek is met 'n blink glans. 'N Besprenking van fyngekapte kruie, soos pietersielie, basiliekruid, kruisement of kerwel, gee die groente 'n bietjie kleur en 'n vars geur.

Geglasuurde groente benodig 'n bietjie suiker, botter, vloeistof en tyd

Sny groot groente in blokkies of skywe en plaas in 'n braaipan wat net groot genoeg is om die stukke in 'n enkele laag te hou. Voeg 'n paar stukkies botter en 'n bietjie suiker by. Voeg genoeg vloeistof by om halfpad langs die stukke te kom. Water alleen is goed, of gebruik half water en half sous vir 'n voller smaak. 'N Bietjie wyn of sjerrie wat aan die einde bygevoeg word, verhoog die geur. Bedek die groentestukke met 'n ronde perkament (of 'n deksel skuins), bring die vloeistof tot 'n hoë kookpunt en verlaag dan die hitte en laat dit saggies prut. Begin toets na 15 minute. 'N Mes moet maklik deurdring met net 'n bietjie weerstand. Pas die vloeistofvlak aan, afhangende van die gaarheid.

Eksperimenteer met uie en wortelgroente

Hartiger groente werk die beste omdat dit 'n rukkie neem om te kook, sodat die braaivloeistof heerlik gekonsentreer kan word.

Geglasuurde beet het 'n delikate geur. Ek hou daarvan om baba -beet te gebruik omdat dit nie geskil of vooraf gekook moet word nie. As u groot beet gebruik, moet u dit eers kook of rooster tot amper sag en sny dit dan in skywe voordat dit geglasuur word.

Geglasuurde wortels is klassiek. Dit word die beste gemaak met vars wortels gekoop met die setperke wat nog aangeheg is. Ek sny die wortels in gelyke stukke, en as ek regtig lus is, rond ek hulle rande met 'n klein mes. Op luilekker dae gryp ek 'n sak baba -wortels by die supermark, wat al die rande afgerond het (ongetwyfeld deur 'n reuse -masjien).

Geglasuurde kastaiings sê Kersfees en is lekker saam met wild. Ek gebruik graag 'n kombinasie van port en sous vir die beglazing.

Geglasuurde uie en sjalot is 'n gunsteling wintergereg. Klein pêrel uie is mooi om na te kyk en lekker om te eet, maar vervelig om te skil. In plaas daarvan soek ek gereeld na klein wit uie-die grootte van okkerneut is die beste-en glaseer dit. Om geroomde uie te maak, voeg 'n kwart koppie room aan die einde in plaas van water by en prut tot die room effens verdik en die uie bedek.

Geglasuurde pastinaak het minder suiker nodig omdat dit van nature soet is. Ek laat die suiker soms heeltemal uit as ek pastinaak glaseer, want te veel suiker sal hul subtiliteit bedek en dit kan ook te soet wees om saam met geroosterde vleis te gaan. Ek sny dit in dele, net soos wortels.

Geglasuurde raap is 'n aangename verrassing. Die subtiele bitterheid van raap maak 'n aangename kontras met die effens soet glans. As u in die middel van die winter koolraap gebruik, moet u dit 5 minute lank afskilfer en raap sny om van die bitterheid te verwyder. Geglazuurde raap word verhewe bedek met stukkies skerp spek, en gebruik bietjie spekvet in plaas van die botter om dit te glans.

Alhoewel dit moontlik is om verskillende groente saam te glas - dit moet net dieselfde grootte gesny word om gelyktydig te kook - is die geure geneig om saam te smelt en hul onderskeid te verloor. Om die geure meer diskreet te hou, glas ek elke groente afsonderlik en kombineer dit net voor opdiening.


8 geheime vir 'n vogtige en sappige gebraaide kalkoen

Geglasuurde groente is eenvoudig te goed om een ​​of twee keer per jaar tydens Thanksgiving en Kersfees te maak. Glasuur gee nie net groente 'n juweelagtige glans nie, maar konsentreer ook hul smaak. Nog 'n pluspunt: geglasuurde groente pas goed saam met allerhande hoofgeregte, van 'n heel varkhaas tot gebraaide gans. U kan dit op hul eie in 'n bak bedien, maar ek dink dit lyk asof dit saam met die gebraaide op 'n skottel gerangskik is.

Glazing beteken om 'n groente in 'n klein hoeveelheid vloeistof, soos water of sous, met 'n bietjie botter en suiker in 'n gedeeltelik bedekte pan te kook. Terwyl die groente kook, gee dit sy eie sap in die vloeistof in die pan. Die sappe word gekonsentreer en word 'n ligte natuurlike stroop terwyl die groente kook. Teen die tyd dat die groente sag is, is die vloeistof amper weg en is die groente bedek met 'n blink, hartige glans wat die soet essensie van die groente vasvang. Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Witglazuurde groente word net lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies glaseer. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groen met wit geglazuur word slegs lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies geglasuur word. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Gee aandag aan hitte en tydsberekening

Vir die gelyktydige kook, glas die groente in 'n pan wat wyd genoeg is om die stukke in 'n enkele laag te plaas. Ek voeg gewoonlik 1 of 2 eetlepels botter en 1/2 tot 1 teelepel suiker per pond groente by, en geur dan liggies met sout en peper. Ek voeg genoeg vloeistof by om halfpad langs die stukke te kom. Deur die groente gedeeltelik te bedek, word dit klam gehou en behou dit die geur. U kan die deksel van die pan effens skeef gebruik, of 'n ronde kombuispapier sny sodat dit net binne -in die pan pas.

Beglazing is redelik eenvoudig, maar die betrokke veranderlikes-die tipe en grootte van die groente, die grootte van die pan, die hoeveelheid vloeistof en die temperatuur-beteken dat jy gereed moet wees om aan te pas terwyl die groente kook. Prut die groente saggies. As die hitte te hoog is, verdamp die vloeistof voordat die groente sag is. Dit is nie 'n probleem nie, solank u aandag gee - voeg net meer vloeistof by indien nodig. Aan die ander kant, as die hitte te laag is, sal die groente te gaar wees voordat die vloeistof tot 'n heerlike glans kook. As die groente sag is, maar daar nog baie vloeistof in die pan oorbly, verhit die hitte en verwyder die deksel om die vloeistof weg te kook.

Afhangend van die groente, kyk na ongeveer 15 minute of dit gaar is. Dit word gedoen as al die vloeistof verdamp het, of, in die geval van bruin glas, vorm 'n bruin glans aan die onderkant van die pan. As jy klaar is, gooi 'n eetlepel water in die pan en draai die groentestukke rond totdat dit bedek is met 'n blink glans. 'N Besprenking van fyngekapte kruie, soos pietersielie, basiliekruid, kruisement of kerwel, gee die groente 'n bietjie kleur en 'n vars geur.

Geglasuurde groente benodig 'n bietjie suiker, botter, vloeistof en tyd

Sny groot groente in blokkies of skywe en sit in 'n braaipan wat net groot genoeg is om die stukke in 'n enkele laag te hou. Voeg 'n paar stukkies botter en 'n bietjie suiker by. Voeg genoeg vloeistof by om halfpad langs die stukke te kom. Water alleen is goed, of gebruik half water en half sous vir 'n voller smaak. 'N Bietjie wyn of sjerrie wat aan die einde bygevoeg word, verhoog die geur. Bedek die groentestukkies met 'n ronde perkament (of 'n deksel skuins), bring die vloeistof tot kookpunt en verlaag dan die hitte en laat dit saggies prut. Begin toets na 15 minute. 'N Mes moet maklik deurdring met net 'n bietjie weerstand. Pas die vloeistofvlak aan, afhangende van die gaarheid.

Eksperimenteer met uie en wortelgroente

Hartiger groente werk die beste omdat dit 'n rukkie neem om te kook, sodat die braaivloeistof heerlik gekonsentreer kan word.

Geglasuurde beet het 'n delikate geur. Ek hou daarvan om baba -beet te gebruik omdat dit nie geskil of vooraf gekook moet word nie. As jy groot beet gebruik, moet jy dit eers kook of rooster tot amper sag en sny dit dan in skywe voordat dit geglasuur word.

Geglasuurde wortels is klassiek. Dit word die beste gemaak met vars wortels gekoop met die setperke wat nog aangeheg is. Ek sny die wortels in gelyke stukke, en as ek regtig lus is, rond ek hulle rande met 'n klein mes. Op luilekker dae gryp ek 'n sak baba -wortels by die supermark, wat reeds hul rande afgerond het (ongetwyfeld deur 'n reuse -masjien).

Geglasuurde kastaiings sê Kersfees en is lekker saam met wild. Ek gebruik graag 'n kombinasie van port en sous vir die beglazing.

Geglasuurde uie en sjalot is 'n gunsteling wintergereg. Klein pêrel uie is mooi om na te kyk en lekker om te eet, maar vervelig om te skil. In plaas daarvan soek ek gereeld na klein wit uie-die beste okkerneutgrootte-en glaseer dit. Om geroomde uie te maak, voeg 'n kwart koppie room aan die einde in plaas van water by en prut tot die room effens verdik en die uie bedek.

Geglasuurde pastinaak het minder suiker nodig omdat dit van nature soet is. Ek laat die suiker soms heeltemal uit as ek pastinaak glaseer, want te veel suiker sal hul subtiliteit bedek en dit kan ook te soet maak om saam met geroosterde vleis te gaan. Ek sny dit in dele, net soos wortels.

Geglasuurde raap is 'n aangename verrassing. Die subtiele bitterheid van raap maak 'n aangename kontras met die effens soet glans. As u in die middel van die winter koolraap gebruik, moet u dit 5 minute lank afskilfer en raap sny om die bitterheid te verwyder. Geglazuurde raap word verhewe bedek met stukkies skerp spek, en gebruik bietjie spekvet in plaas van die botter om dit te glans.

Alhoewel dit moontlik is om verskillende groente saam te glas - dit moet net dieselfde grootte gesny word om gelyktydig te kook - is die geure geneig om saam te smelt en hul onderskeid te verloor. Om die geure meer diskreet te hou, glas ek elke groente afsonderlik en kombineer dit net voor opdiening.


8 geheime vir 'n vogtige en sappige gebraaide kalkoen

Geglasuurde groente is eenvoudig te goed om een ​​of twee keer per jaar tydens Thanksgiving en Kersfees te maak. Glasuur gee nie net groente 'n juweelagtige glans nie, maar konsentreer ook hul smaak. Nog 'n pluspunt: geglasuurde groente pas goed saam met allerhande hoofgeregte, van 'n heel varkhaas tot gebraaide gans. U kan dit op hul eie in 'n bak bedien, maar ek dink dit lyk asof dit saam met die gebraaide op 'n skottel gerangskik is.

Glazing beteken om 'n groente in 'n klein hoeveelheid vloeistof, soos water of sous, met 'n bietjie botter en suiker in 'n gedeeltelik bedekte pan te kook. Terwyl die groente kook, gee dit sy eie sap in die vloeistof in die pan. Die sappe word gekonsentreer en word 'n ligte natuurlike stroop terwyl die groente kook. Teen die tyd dat die groente sag is, is die vloeistof amper weg en is die groente bedek met 'n blink, hartige glans wat die soet essensie van die groente vasvang. Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groen met wit geglazuur word slegs lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies kan glans. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groente met wit glas word slegs lank genoeg gaar sodat die vloeistof kan verdamp en die groente liggies glans. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Gee aandag aan hitte en tydsberekening

Vir die gelyktydige kook, glas die groente in 'n pan wat wyd genoeg is om die stukke in 'n enkele laag te plaas. Ek voeg gewoonlik 1 of 2 eetlepels botter en 1/2 tot 1 teelepel suiker per pond groente by, en geur dan liggies met sout en peper. Ek voeg genoeg vloeistof by om halfpad langs die stukke te kom. Deur die groente gedeeltelik te bedek, word dit klam gehou en behou dit die geur. U kan die deksel van die pan effens skeef gebruik, of 'n ronde kombuispapier sny sodat dit net binne -in die pan pas.

Beglazing is redelik eenvoudig, maar die betrokke veranderlikes-die tipe en grootte van die groente, die grootte van die pan, die hoeveelheid vloeistof en die temperatuur-beteken dat jy gereed moet wees om aan te pas terwyl die groente kook. Prut die groente saggies. As die hitte te hoog is, verdamp die vloeistof voordat die groente sag is. Dit is nie 'n probleem nie, solank u aandag gee - voeg net meer vloeistof by indien nodig. Aan die ander kant, as die hitte te laag is, sal die groente te gaar wees voordat die vloeistof tot 'n weelderige glans kook. As die groente sag is, maar daar nog baie vloeistof in die pan oorbly, verhit die hitte en verwyder die deksel om die vloeistof weg te kook.

Afhangend van die groente, kyk na ongeveer 15 minute of dit gaar is. Dit word gedoen as al die vloeistof verdamp het, of, in die geval van bruin glas, vorm 'n bruin glans aan die onderkant van die pan. As jy klaar is, gooi 'n eetlepel water in die pan en draai die groentestukke rond totdat dit bedek is met 'n blink glans. 'N Besprenking van fyngekapte kruie, soos pietersielie, basiliekruid, kruisement of kerwel, gee die groente 'n bietjie kleur en 'n vars geur.

Geglasuurde groente benodig 'n bietjie suiker, botter, vloeistof en tyd

Sny groot groente in blokkies of skywe en plaas in 'n braaipan wat net groot genoeg is om die stukke in 'n enkele laag te hou. Voeg 'n paar stukkies botter en 'n bietjie suiker by. Voeg genoeg vloeistof by om halfpad langs die stukke te kom. Water alleen is goed, of gebruik half water en half sous vir 'n voller smaak. 'N Bietjie wyn of sjerrie wat aan die einde bygevoeg word, verhoog die geur. Bedek die groentestukkies met 'n ronde perkament (of skeef), bring die vloeistof tot 'n hoë kookpunt, verlaag dan die hitte en laat dit saggies prut. Begin toets na 15 minute. 'N Mes moet maklik deurdring met net 'n bietjie weerstand. Pas die vloeistofvlak aan, afhangende van die gaarheid.

Eksperimenteer met uie en wortelgroente

Hartiger groente werk die beste omdat dit 'n rukkie neem om te kook, sodat die braaivloeistof heerlik gekonsentreer kan word.

Geglasuurde beet het 'n delikate geur. Ek hou daarvan om baba -beet te gebruik omdat dit nie geskil of vooraf gekook moet word nie. As jy groot beet gebruik, moet jy dit eers kook of rooster tot amper sag en sny dit dan in skywe voordat dit geglasuur word.

Geglasuurde wortels is klassiek. Dit word die beste gemaak met vars wortels gekoop met die setperke wat nog aangeheg is. Ek sny die wortels in gelyke stukke, en as ek regtig lus is, rond ek hulle rande met 'n klein mes. Op luilekker dae gryp ek 'n sak baba -wortels by die supermark, wat al die rande afgerond het (ongetwyfeld deur 'n reuse -masjien).

Geglasuurde kastaiings sê Kersfees en is lekker saam met wild. Ek gebruik graag 'n kombinasie van port en sous vir die beglazing.

Geglasuurde uie en sjalot is 'n gunsteling wintergereg. Klein pêrel uie is mooi om na te kyk en lekker om te eet, maar vervelig om te skil. In plaas daarvan soek ek gereeld na klein wit uie-die beste okkerneutgrootte-en glaseer dit. Om geroomde uie te maak, voeg 'n kwart koppie room aan die einde in plaas van water by en prut tot die room effens verdik en die uie bedek.

Geglasuurde pastinaak het minder suiker nodig omdat dit van nature soet is. Ek laat die suiker soms heeltemal uit as ek pastinaak glaseer, want te veel suiker sal hul subtiliteit bedek en dit kan ook te soet maak om saam met geroosterde vleis te gaan. Ek sny dit in dele, net soos wortels.

Geglasuurde raap is 'n aangename verrassing. Die subtiele bitterheid van raap maak 'n aangename kontras met die effens soet glans. As u in die middel van die winter koolraap gebruik, moet u dit 5 minute lank afskilfer en raap sny om die bitterheid te verwyder. Geglazuurde raap word verhewe bedek met stukkies skerp spek, en gebruik bietjie spekvet in plaas van die botter om dit te glans.

Alhoewel dit moontlik is om verskillende groente saam te glas - dit moet net dieselfde grootte gesny word om gelyktydig te kook - is die geure geneig om saam te smelt en hul onderskeid te verloor. Om die geure meer diskreet te hou, glas ek elke groente afsonderlik en kombineer dit net voor opdiening.


8 geheime vir 'n vogtige en sappige gebraaide kalkoen

Geglasuurde groente is eenvoudig te goed om een ​​of twee keer per jaar tydens Thanksgiving en Kersfees te maak. Glasuur gee nie net groente 'n juweelagtige glans nie, maar konsentreer ook hul smaak. Nog 'n pluspunt: geglasuurde groente pas goed saam met allerhande hoofgeregte, van 'n heel varkhaas tot gebraaide gans. U kan dit op hul eie in 'n bak bedien, maar ek dink dit lyk asof dit saam met die gebraaide op 'n skottel gerangskik is.

Glazing beteken om 'n groente in 'n klein hoeveelheid vloeistof, soos water of sous, met 'n bietjie botter en suiker in 'n gedeeltelik bedekte pan te kook. Terwyl die groente kook, gee dit sy eie sap in die vloeistof in die pan. Die sappe word gekonsentreer en word 'n ligte natuurlike stroop terwyl die groente kook. Teen die tyd dat die groente sag is, is die vloeistof amper weg en is die groente bedek met 'n blink, hartige glans wat die soet essensie van die groente vasvang. Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Witglazuurde groente word net lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies glaseer. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groen met wit geglazuur word slegs lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies geglasuur word. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Gee aandag aan hitte en tydsberekening

Vir die gelyktydige kook, glas die groente in 'n pan wat wyd genoeg is om die stukke in 'n enkele laag te plaas. Ek voeg gewoonlik 1 of 2 eetlepels botter en 1/2 tot 1 teelepel suiker per pond groente by, en geur dan liggies met sout en peper. Ek voeg genoeg vloeistof by om halfpad langs die stukke te kom. Deur die groente gedeeltelik te bedek vir die grootste deel van die kook, hou dit klam en behou sy geur. U kan die deksel van die pan effens skeef gebruik, of 'n ronde kombuispapier sny sodat dit net binne -in die pan pas.

Beglazing is redelik eenvoudig, maar die betrokke veranderlikes-die tipe en grootte van die groente, die grootte van die pan, die hoeveelheid vloeistof en die temperatuur-beteken dat jy gereed moet wees om aan te pas terwyl die groente kook. Prut die groente saggies. As die hitte te hoog is, verdamp die vloeistof voordat die groente sag is. Dit is nie 'n probleem nie, solank u aandag gee - voeg net meer vloeistof by indien nodig. Aan die ander kant, as die hitte te laag is, sal die groente te gaar wees voordat die vloeistof tot 'n heerlike glans kook. As die groente sag is, maar daar nog baie vloeistof in die pan oorbly, verhit die hitte en verwyder die deksel om die vloeistof weg te kook.

Afhangend van die groente, kyk na ongeveer 15 minute of dit gaar is. Dit word gedoen as al die vloeistof verdamp het, of, in die geval van bruin glas, vorm 'n bruin glans aan die onderkant van die pan. As jy klaar is, gooi 'n eetlepel water in die pan en draai die groentestukke rond totdat dit bedek is met 'n blink glans. 'N Besprenking van fyngekapte kruie, soos pietersielie, basiliekruid, kruisement of kerwel, gee die groente 'n bietjie kleur en 'n vars geur.

Geglasuurde groente benodig 'n bietjie suiker, botter, vloeistof en tyd

Sny groot groente in blokkies of skywe en sit in 'n braaipan wat net groot genoeg is om die stukke in 'n enkele laag te hou. Voeg 'n paar stukkies botter en 'n bietjie suiker by. Voeg genoeg vloeistof by om halfpad langs die stukke te kom. Water alleen is goed, of gebruik half water en half sous vir 'n voller smaak. 'N Bietjie wyn of sjerrie wat aan die einde bygevoeg word, verhoog die geur. Bedek die groentestukkies met 'n ronde perkament (of skeef), bring die vloeistof tot 'n hoë kookpunt, verlaag dan die hitte en laat dit saggies prut. Begin toets na 15 minute. 'N Mes moet maklik deurdring met net 'n bietjie weerstand. Pas die vloeistofvlak aan, afhangende van die gaarheid.

Eksperimenteer met uie en wortelgroente

Hartiger groente werk die beste omdat dit 'n rukkie neem om te kook, sodat die braaivloeistof heerlik gekonsentreer kan word.

Geglasuurde beet het 'n delikate geur. Ek hou daarvan om baba -beet te gebruik omdat dit nie geskil of vooraf gekook moet word nie. As jy groot beet gebruik, moet jy dit eers kook of rooster tot amper sag en sny dit dan in skywe voordat dit geglasuur word.

Geglasuurde wortels is klassiek. Dit word die beste gemaak met vars wortels gekoop met die setperke wat nog aangeheg is. Ek sny die wortels in gelyke stukke, en as ek regtig lus is, rond ek hulle rande met 'n klein mes. Op luilekker dae gryp ek 'n sak baba -wortels by die supermark, wat al die rande afgerond het (ongetwyfeld deur 'n reuse -masjien).

Geglasuurde kastaiings sê Kersfees en is lekker saam met wild. Ek gebruik graag 'n kombinasie van port en sous vir die beglazing.

Geglasuurde uie en sjalot is 'n gunsteling wintergereg. Klein pêrel uie is mooi om na te kyk en lekker om te eet, maar vervelig om te skil. In plaas daarvan soek ek gereeld na klein wit uie-die beste okkerneutgrootte-en glaseer dit. Om geroomde uie te maak, voeg 'n kwart koppie room aan die einde in plaas van water by en prut tot die room effens verdik en die uie bedek.

Geglasuurde pastinaak het minder suiker nodig omdat dit van nature soet is. Ek laat die suiker soms heeltemal uit as ek pastinaak glaseer, want te veel suiker sal hul subtiliteit bedek en dit kan ook te soet wees om saam met geroosterde vleis te gaan. Ek sny dit in dele, net soos wortels.

Geglasuurde raap is 'n aangename verrassing. Die subtiele bitterheid van raap maak 'n aangename kontras met die effens soet glans. As u in die middel van die winter koolraap gebruik, moet u dit 5 minute lank afskilfer en raap sny om die bitterheid te verwyder. Geglazuurde raap word verhewe bedek met stukkies skerp spek, en gebruik bietjie spekvet in plaas van die botter om dit te glans.

Alhoewel dit moontlik is om verskillende groente saam te glas - dit moet net dieselfde grootte gesny word om gelyktydig te kook - is die geure geneig om saam te smelt en hul onderskeid te verloor. Om die geure meer diskreet te hou, glas ek elke groente afsonderlik en kombineer dit net voor opdiening.


8 geheime vir 'n vogtige en sappige gebraaide kalkoen

Geglasuurde groente is eenvoudig te goed om een ​​of twee keer per jaar tydens Thanksgiving en Kersfees te maak. Glasuur gee nie net groente 'n juweelagtige glans nie, maar konsentreer ook hul smaak. Nog 'n pluspunt: geglasuurde groente pas goed saam met allerhande hoofgeregte, van 'n heel varkhaas tot gebraaide gans. U kan dit op hul eie in 'n bak bedien, maar ek dink dit lyk asof dit saam met die gebraaide op 'n skottel gerangskik is.

Glazing beteken om 'n groente in 'n klein hoeveelheid vloeistof, soos water of sous, met 'n bietjie botter en suiker in 'n gedeeltelik bedekte pan te kook. Terwyl die groente kook, gee dit sy eie sap in die vloeistof in die pan. Die sappe word gekonsentreer en word 'n ligte natuurlike stroop terwyl die groente kook. Teen die tyd dat die groente sag is, is die vloeistof amper weg en is die groente bedek met 'n blink, hartige glans wat die soet essensie van die groente vasvang. Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Witglazuurde groente word net lank genoeg gaargemaak sodat die vloeistof kan verdamp en die groente liggies glaseer. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Twee soorte beglazing: wit en bruin. Die twee soorte glas word bepaal deur hoe lank die groente gaar is. 'N Groente met wit glas word slegs lank genoeg gaar sodat die vloeistof kan verdamp en die groente liggies glans. Vir 'n bruin glans word die groente 'n bietjie langer gaar - dikwels onbedek - totdat die glans aan die onderkant van die pan liggies karameliseer en bruin word. 'N Klein hoeveelheid water of sous word dan bygevoeg om die gekarameliseerde sappe op te los sodat dit die groente bedek. ('N Bietjie room bygevoeg in hierdie stadium is ook heerlik.)

Gee aandag aan hitte en tydsberekening

Vir die gelyktydige kook, glas die groente in 'n pan wat wyd genoeg is om die stukke in 'n enkele laag te plaas. Ek voeg gewoonlik 1 of 2 eetlepels botter en 1/2 tot 1 teelepel suiker per pond groente by, en geur dan liggies met sout en peper. Ek voeg genoeg vloeistof by om halfpad langs die stukke te kom. Deur die groente gedeeltelik te bedek, word dit klam gehou en behou dit die geur. U kan die deksel van die pan effens skeef gebruik, of 'n ronde kombuispapier sny sodat dit net binne -in die pan pas.

Beglazing is redelik eenvoudig, maar die betrokke veranderlikes-die tipe en grootte van die groente, die grootte van die pan, die hoeveelheid vloeistof en die temperatuur-beteken dat jy gereed moet wees om aan te pas terwyl die groente kook. Prut die groente saggies. As die hitte te hoog is, verdamp die vloeistof voordat die groente sag is. Dit is nie 'n probleem nie, solank u aandag gee - voeg net meer vloeistof by indien nodig. Aan die ander kant, as die hitte te laag is, sal die groente te gaar wees voordat die vloeistof tot 'n weelderige glans kook. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.


8 Secrets For a Moist & Juicy Roast Turkey

Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast.

Glazing means to cook a vegetable in a small amount of liquid, such as water or broth, with some butter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable’s sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white-glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white- glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Pay attention to heat and timing

For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I usually add 1 or 2 tablespoons butter and 1/2 to 1 teaspoon sugar per pound of vegetable, and then I season lightly with salt and pepper. I add enough liquid to come about halfway up the sides of the pieces. Partially covering the vegetable for most of the cooking keeps it moist and retains flavor. You can use the pan’s lid, slightly askew, or cut a round of kitchen parchment to fit just inside the pan.

Glazing is fairly straightforward, but the variables involved—the type and size of vegetable, the size of the pan, the amount of liquid, and the-temperature—mean you have to be ready to do some tweaking as the vegetable cooks. Simmer the vegetable gently. If the heat is too high, the liquid will evaporate before the vegetable is tender. This isn’t a problem as long as you’re paying attention—simply add more liquid when needed. On the other hand, if the heat is too low, the vegetable will overcook before the liquid cooks down to a sumptuous glaze. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.


8 Secrets For a Moist & Juicy Roast Turkey

Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast.

Glazing means to cook a vegetable in a small amount of liquid, such as water or broth, with some butter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable’s sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white-glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white- glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Pay attention to heat and timing

For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I usually add 1 or 2 tablespoons butter and 1/2 to 1 teaspoon sugar per pound of vegetable, and then I season lightly with salt and pepper. I add enough liquid to come about halfway up the sides of the pieces. Partially covering the vegetable for most of the cooking keeps it moist and retains flavor. You can use the pan’s lid, slightly askew, or cut a round of kitchen parchment to fit just inside the pan.

Glazing is fairly straightforward, but the variables involved—the type and size of vegetable, the size of the pan, the amount of liquid, and the-temperature—mean you have to be ready to do some tweaking as the vegetable cooks. Simmer the vegetable gently. If the heat is too high, the liquid will evaporate before the vegetable is tender. This isn’t a problem as long as you’re paying attention—simply add more liquid when needed. On the other hand, if the heat is too low, the vegetable will overcook before the liquid cooks down to a sumptuous glaze. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.


8 Secrets For a Moist & Juicy Roast Turkey

Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast.

Glazing means to cook a vegetable in a small amount of liquid, such as water or broth, with some butter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable’s sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white-glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white- glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Pay attention to heat and timing

For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I usually add 1 or 2 tablespoons butter and 1/2 to 1 teaspoon sugar per pound of vegetable, and then I season lightly with salt and pepper. I add enough liquid to come about halfway up the sides of the pieces. Partially covering the vegetable for most of the cooking keeps it moist and retains flavor. You can use the pan’s lid, slightly askew, or cut a round of kitchen parchment to fit just inside the pan.

Glazing is fairly straightforward, but the variables involved—the type and size of vegetable, the size of the pan, the amount of liquid, and the-temperature—mean you have to be ready to do some tweaking as the vegetable cooks. Simmer the vegetable gently. If the heat is too high, the liquid will evaporate before the vegetable is tender. This isn’t a problem as long as you’re paying attention—simply add more liquid when needed. On the other hand, if the heat is too low, the vegetable will overcook before the liquid cooks down to a sumptuous glaze. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.


8 Secrets For a Moist & Juicy Roast Turkey

Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast.

Glazing means to cook a vegetable in a small amount of liquid, such as water or broth, with some butter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable’s sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white-glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white- glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Pay attention to heat and timing

For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I usually add 1 or 2 tablespoons butter and 1/2 to 1 teaspoon sugar per pound of vegetable, and then I season lightly with salt and pepper. I add enough liquid to come about halfway up the sides of the pieces. Partially covering the vegetable for most of the cooking keeps it moist and retains flavor. You can use the pan’s lid, slightly askew, or cut a round of kitchen parchment to fit just inside the pan.

Glazing is fairly straightforward, but the variables involved—the type and size of vegetable, the size of the pan, the amount of liquid, and the-temperature—mean you have to be ready to do some tweaking as the vegetable cooks. Simmer the vegetable gently. If the heat is too high, the liquid will evaporate before the vegetable is tender. This isn’t a problem as long as you’re paying attention—simply add more liquid when needed. On the other hand, if the heat is too low, the vegetable will overcook before the liquid cooks down to a sumptuous glaze. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.


8 Secrets For a Moist & Juicy Roast Turkey

Glazed vegetables are simply too good to make once or twice a year at Thanksgiving and Christmas. Glazing not only gives vegetables a jewel-like sheen but also concentrates their flavor. Another plus: glazed vegetables go well with all kinds of main courses, from a whole beef tenderloin to roast goose. You can serve them on their own in a bowl, but I think they look smashing arranged on a platter with the roast.

Glazing means to cook a vegetable in a small amount of liquid, such as water or broth, with some butter and sugar in a partially covered pan. As the vegetable cooks, it releases its own savory juices into the liquid in the pan. Those juices become concentrated and turn into a light natural syrup as the vegetable cooks. By the time the vegetable is tender, the liquid is almost all gone and the vegetable is coated with a shiny, savory glaze that captures the vegetable’s sweet essence. Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white-glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Two kinds of glazing: white and brown. The two kinds of glazing are determined by how long the vegetable is cooked. A white- glazed vegetable is cooked only long enough for the liquid to evaporate and glaze the vegetable lightly. For a brown glaze, the vegetable is cooked a little longer—often uncovered—until the glaze on the bottom of the pan lightly caramelizes and browns. A small amount of water or broth is then added to dissolve the caramelized juices so that they’ll coat the vegetable. (A little cream added at this stage is also delicious.)

Pay attention to heat and timing

For the most even cooking, glaze the vegetable in a pan wide enough to accommodate the pieces in a single layer. I usually add 1 or 2 tablespoons butter and 1/2 to 1 teaspoon sugar per pound of vegetable, and then I season lightly with salt and pepper. I add enough liquid to come about halfway up the sides of the pieces. Partially covering the vegetable for most of the cooking keeps it moist and retains flavor. You can use the pan’s lid, slightly askew, or cut a round of kitchen parchment to fit just inside the pan.

Glazing is fairly straightforward, but the variables involved—the type and size of vegetable, the size of the pan, the amount of liquid, and the-temperature—mean you have to be ready to do some tweaking as the vegetable cooks. Simmer the vegetable gently. If the heat is too high, the liquid will evaporate before the vegetable is tender. This isn’t a problem as long as you’re paying attention—simply add more liquid when needed. On the other hand, if the heat is too low, the vegetable will overcook before the liquid cooks down to a sumptuous glaze. If the vegetable is tender but there’s a lot of liquid left in the pan, turn up-the heat and remove the cover to boil away the liquid.

Start checking for doneness after about 15 minutes, depending on the vegetable. It’s done when all the liquid has evaporated, or, in the case of brown glazing, a brown glaze forms on the bottom of the pan. When done to your liking, add a tablespoon of water to the pan and swirl the vegetable pieces around until they’re coated with a shiny glaze. A sprinkling of finely chopped herbs, such as parsley, basil, mint, or chervil, will give the vegetable a bit of color and a fresh flavor.

Glazed vegetables need a little sugar, butter, liquid, and time

Cut large vegetables into chunks or wedges and arrange in a sauté pan just large enough to hold the pieces in a single layer. Add a few pats of butter and a sprinkling of sugar. Add enough liquid to come halfway up the sides of the pieces. Water alone is good, or use half water and half broth for a fuller flavor. A little wine or sherry added near the end boosts flavor. Cover the vegetable pieces with a round of parchment (or a pot lid askew), bring the liquid to a high simmer, and then lower the heat and simmer gently. Start testing after 15 minutes. A knife should penetrate easily with just some slight resistance. Adjust the liquid level depending on doneness.

Experiment with onions and root vegetables

Heartier vegetables work best because they take a while to cook, allowing the braising liquid to become deliciously concentrated.

Glazed beets have a delicate geur. I like to use baby beets because they require no peeling or precooking. If you use large beets, boil or roast them first until almost tender and then cut them into wedges before glazing.

Glazed carrots are classic. These are best made with fresh carrots bought with the greens still attached. I cut the carrots into similarsize pieces, and if I’m feeling really fancy I round their edges with a small paring knife. On lazier days, I grab a bag of baby carrots at the supermarket, which already have their edges rounded off (no doubt by some giant machine).

Glazed chestnuts say Christmas and are great with game. I like to use a combination of port and broth for the glazing.

Glazed onions and shallots are a favorite winter dish. Tiny pearl onions are pretty to look at and fun to eat but tedious to peel. Instead, I often search for tiny white onions—walnut-size is best—and glaze those. To make creamed onions, add a quarter cup of cream at the end instead of water and simmer until the cream thickens slightly and coats the onions.

Glazed parsnips need less sugar since they’re naturally sweet. I sometimes leave the sugar out completely when glazing parsnips because too much sugar will mask their subtlety and can also make them too sweet to accompany roasted meats. I cut them in sections as I do carrots.

Glazed turnips are a pleasant surprise. The subtle bitterness of turnips makes a pleasing contrast to the slightly sweet glaze. If you’re using turnips in the middle of winter, parboil peeled and cut-up turnips for 5 minutes to remove some of their bitterness. Glazed turnips are sublime topped with bits of crisp bacon use some of the bacon fat in place of the butter to glaze them.

While it is possible to glaze different vegetables together —they just need to be cut the same size to cook in the same time—the flavors tend to merge and lose their distinction. To keep the flavors more discrete, I glaze each vegetable separately and combine them just before serving.