|
Root vegetables are often cooked using
a special technique called glazing. Glazing means to cook vegetables in a
small amount of liquid, usually with a tiny bit of butter and sugar, in a
partially covered pan or with a round of parchment paper or aluminum foil
placed directly over them. As the vegetables cook, they release their
savory juices into the surrounding braising liquid (usually water or
broth). The liquid reduces and thickens as the vegetables cook, so that
when tender, they're coated with a shiny, savory glaze that tastes of the
vegetable.
Root vegetables like pearl onions can
be "white-glazed" or "brown-glazed". (Traditionally only onions are
brown-glazed, but in fact, you can brown-glaze any root vegetables.)
White-glazed onions are cooked only long enough for the liquid to
evaporate and lightly glaze the onions. Brown-glazed onions are cooked
slightly longer, until the glaze on the bottom of the pan lightly
caramelized and browns. A small amount of water or broth is then added to
dissolve the caramelized juices so they will coat the onions. Cream used
for this stage results in creamed onions.
Successful glazing depends on the
right timing and temperature. If the heat is too high or not enough liquid
is added to the vegetables at the beginning, the liquid will evaporate
before the vegetables are cooked. If this happens, just add more liquid
and turn down the heat. If on the other hand, too much liquid is added at
the beginning or the heat is too low, the vegetables will overcook before
the liquid cooks down to a glaze. If the vegetables seem to be cooked but
there's a lot of liquid left in the pan, turn up the heat and remove the
paper or foil round so the liquid boils away.
|
