Easter is almost here, so lets cook some carrots. Root vegetables, especially carrots, are enhanced by cooking. In fact, the nutrient value of carrots (according to a recent study) is actually higher when they are cooked.
Here are the simple steps to creating great glazed vegetables.
Using a dutch over or deep saucepan, arrange thee vegetables in snug layers. Add 2 to 3 Tablespoons of butter, a Tablespoon of sugar and water to cover. Boil until the liquid becomes syrupy. Finish with herbs and seasonings.
You should have glossy, tender and sweet vegetable, but not cloying. Much of the sweetness comes from the vegetables themselves. As the vegetables cook the liquid draws out their sugar and reduces to form a delecate glaze.
This works with carrots, beets, turnips and rutabagas.
Here are the simple steps to creating great glazed vegetables.
Using a dutch over or deep saucepan, arrange thee vegetables in snug layers. Add 2 to 3 Tablespoons of butter, a Tablespoon of sugar and water to cover. Boil until the liquid becomes syrupy. Finish with herbs and seasonings.
You should have glossy, tender and sweet vegetable, but not cloying. Much of the sweetness comes from the vegetables themselves. As the vegetables cook the liquid draws out their sugar and reduces to form a delecate glaze.
This works with carrots, beets, turnips and rutabagas.
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