Copyright Thomas Saaristo  All Rights Reserved
Glazed vegetables
Glazing vegetables is a technique taught at culinary school and used throughout the
cooking industry, but rarely employed at home. Pity really because it is one of the
easier, quicker and practically fool proof way of cooking them

The technique could not be easier. Cut your vegetables into a uniform pieces and
arrange in the bottom of a skillet large enough to hold them in a single layer. Add 1 to
2 tablespoons duck fat or butter, 1/2 to 1 teaspoon salt, freshly ground black pepper,
sugar, and vegetable stock or water just to cover

When the fat mixes with the sugar and starches in the vegetable they become
gloriously glazed

Glazed carrots with shallot

1 1/2 pounds carrots, peeled
6 shallots
4 tablespoons butter, cut into pieces
1/3 cup vegetable stock or water
1 teaspoon House salt
3 tablespoons sugar

Cut carrots in half lengthwise. Set them flat side down and cut slices on the diagonal
about 1/4 inch thick

Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put
the vegetables in a pan large enough to hold them in a thin layer

Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to
medium, cover the pan with a piece of parchment paper , and cook for 20 minutes,
stirring occasionally

Remove the paper , increase the heat to high, and cook, stirring frequently and
scraping the bottom of the pot, until the carrots are caramelized and glazed, about
another 10 minutes