Glacer: Glazing Vegetables

Similar to A l’etuve, but a small amount of sugar is added.

• Glacer à blanc: lightly glazed with butter
• Glacer à Brun: sugar allowed to caramelize.

Instructions 

• Cook one vegetable at a time.
• Place vegetables in a saucepan in a single layer.  Add water as for A l’etuve, Butter, salt and a pinch of sugar.
• Cut parchment paper to fit pan with a center hole.
• Over high heat bring to a boil.
• Reduce heat to a gentle simmer.
• Simmer until all liquid has evaporated.
• If vegetables are almost tender remove parchment to allow evaporation.
• For Glacer à Brun allow sugar to cook until it caramelizes on vegetables, turning then a golden brown.