GLAZING VEGETABLES
Glazed vegetables are first cooked in a little liquid (water or stock) with a little butter and sugar in a partially covered pan. The vegetable juices become concentrated and turn into a light syrup. By the time the vegetable is cooked, the juices have evaporated, and the vegetable is coated with a shiny glaze. Cooked a little longer, the glaze caramelizes and browns lightly.
Onions and root vegetables are particularly well suited to glazing. Make sure to use a pan large enough to accommodate the vegetables in a single layer. Use 1 to 2 TBS of butter and 1/2 to 1 tsp sugar for each pound of vegetables and season lightly with salt and pepper.. Add enough liquid to come about half way up the side of the vegetables. Partially cover the pan and simmer gently until tender. Add more liquid if necessary. Boil off any excess water, then reduce the heat to complete the caramelizing.
Some suggestions for particular vegetables:
Beets - Use baby beets. For larger beets, boil or roast until almost tender before glazing.
Carrots - Try using whole baby carrots with part of the 2" of the green leaves still attached.
Onions or Shallots - Small white onions, the size of a walnut, work well.
Parsnips - Use less sugar since they are naturally sweet
Turnips - For large turnips, parboil peeled and cut up turnips for 5 minutes to remove bitterness. Glaze turnips using bacon drippings instead of the butter. Crumble bacon on top.
