01/12/2016Sides - Main courses

Glazed baby vegetables

Name: Glazed baby vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 1 pinch salt; 1 pinch sugar; 1 tbsp maple syrup; 2 carrots; 5 small turnips; 5 shallots; 50 g plant-based margarine

Autumn / Winter Gluten-free Low budget Blender-free Oven-free

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 30 min

You might not be familiar with glazed vegetables, because it's a bit of a lost technique, and you might think they are vegetables... from the freezer... But no! It's not really "glazed" per se, it's "glazed" in the sense of being covered in a shiny layer ;-) ! Like glossy paper... sounds appetizing when put that way, huh? :-D

If we're introducing you to (or not) this cooking technique, it's because it's super delicious and it's a way to eat not-so-attractive vegetables like turnips! In fact, they will cook in a little water with margarine and sugar, and when this mixture has completely reduced, the vegetables will be cooked and coated in a syrupy cooking juice.

But the big news is that you can also find this recipe in a video where it's much better explained in pictures by Eline in her kitchen!

Servings

Ingredients

Cups

-salt 1 (pinch)
-sugar 1 (pinch)
-maple syrup 1 (tbsp)
-carrots 2
-small turnips 5
-shallots 5
-plant-based margarine 50 (g)

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Steps

Peel all the vegetables. Cut the carrots into pieces and keep the turnips and shallots whole, just removing the ends.
Place the vegetables in a pan or a skillet and add water up to the surface of the vegetables. Add the margarine, salt, sugar, and maple syrup.
Cut a circle the size of the pan from parchment paper and place it on the surface.
Cook for about 20 minutes, then insert the tip of a knife into a turnip to check for doneness.
When the vegetables are tender, remove the parchment paper and continue cooking so that the liquid evaporates completely.
When the water has evaporated, it's ready! You can serve and garnish with herbs.