This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
More sophisticated flavours are possible if the glazing is done using chicken or veal stock and if more than one type of vegetable is glazed (turnips and small onions work well). Mixed glazed vegetables look lovely presented in a shallow dish for self-service.
Ingredients
- Carrots, peeled
- Salt
- Butter
- Freshly chopped parsley, chervil or tarragon
- Freshly ground black pepper
Method
If using baby carrots, leave them whole. Chop mature carrots into chunks. Cook carrots in very lightly salted water until barely tender (they have a further 5 minutes of cooking later). Drain but reserve 1 cup cooking water. Spread carrots on a tray lined with kitchen paper.
When ready to serve, select a wide saucepan that will hold carrots very comfortably in a single layer and tip in reserved cooking water, a walnut- sized piece of butter and carrots. Shake gently over a moderate heat until liquid has evaporated and carrots are shiny. Scatter over parsley and check seasoning. Be careful if adding any salt as the lightly salted cooking water will have concentrated. Some cooks add a scattering of sugar with the carrots. I find the natural sweetness sufficient but try it both ways. They will have an extra shine if sugar is used.
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