Glazing Vegetables

Glazing Vegetables

Vegetable cookery

• Purpose of cooking vegetables – to soften the cellulose
• Acid reaction – toughens fibers and dulls colors
• Vegetables are said to be done when the fiber has reached the appropriate texture, this varies according to the vegetable, and they should be al dente
• Strong flavored vegetables should be cooked for longer periods of time in more water to allow the strong flavors to cook off – generally parboiled
• Mild flavored vegetables cook for a shorter period of time in less water – generally blanched first then sautéed to reheat
• Glazing of vegetables – procedure

Cut vegetable in an appropriate size

Sweat onions in butter

Add vegetable and sweat

Cover item with stock

Cover with a false lid and cook in the oven- until fork tender

Remove and hold

Reduce stock until syrup like consistency

Toss vegetables in liquid to reheat