Glazed vegetables

One of the most classic ways to cook vegetables in French cuisine is in small pieces, with a little bite and a glaze of fondant, butter, sugar and acid.

The glazed vegetables are the perfect accompaniment to a multitude of dishes, e.g. for fillets, chops or steaks.

Our recipe uses i.a. light chicken stock and cook for 20-25 minutes at 115 °. You can also find the recipe for glazed vegetables in the app, so you have it at hand when you need to cook.

glaserede grøntsager

Ingredient list

For 4 pers.

– 350g carrots

– 300g celery leaves

– 350g pearl onions

– 50g butter

– 0.5 dl sugar

– 0.5 dl lemon juice

– 1 tsp. salt

– 2 dl light chicken stock

Course of action

  1. Prepare the vegetables

    Cut the vegetables into mouth-watering chunks 2-3 cm in size. It should end with 1 kg of sliced and peeled vegetables. Carrots, onions and celery leaves can be replaced by other. It is important that they are roughly equal in size so that they become tender at the same time.

  2. Fry the vegetables

    Use the large 28 cm pan. Add butter, sugar and vegetables. Fry for 5 minutes at 175 ° C

  3. Glaze the vegetables

    Lower the temperature to 115 ° C and add chicken stock, lemon juice and salt. Cook for 20-25 minutes, until the vegetables are covered in a thick syrup. If you do not think the vegetables are tender enough, add 1 dl of stock or extra water and let the cooking continue.

    Welcome, and enjoy