Glazed Vegetables


Glazed vegetables are a classic way of preparing vegetables in French cuisine.

The vegetables are cut into smaller pieces and cooked in a mixture of broth, lemon juice, butter and sugar. The stock is reduced to a thick sauce which coats the vegetables. The vegetables should be cooked, but remain somewhat crunchy.

Sweet, sour and delicious.



350 gram Carrot

300 gram Celery

350 gram Pearl onions


50 gram Butter

1 dl Sugar

2 dl Light chicken stock

1 dl Lemon juice

1 tsp. Salt


Prepare the vegetables

Rinse and peel the vegetables.

Cut them into bite-sized pieces, 2-3 cm. You should end up with approximately 1 kg of vegetables in bite-sized pieces.

You can replace carrots, onions and celery with your favourite vegetables. However, it is important that the vegetables are cut to roughly the same size, so that they are all done at the same time.

Sauté the vegetables

Use the large 28 cm pan and turn on the heat to 175 °C.

Add the butter, sugar and vegetables and sauté for 5 minutes.

Glaze the vegetables

Lower the temperature to 115 °C. Add the chicken stock, lemon juice and salt.

Reduce the stock until the vegetables are coated in a thick syrup. This takes about 20-25 minutes.

If you don’t think the vegetables are tender by the time the liquid has evaporated, then add 1 dl extra stock or water and continue cooking until the vegetables are to your liking.