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.


  • 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s