Vegetable glazing is a cooking technique in which vegetables are gently cooked with a small amount of water or stock, butter and, in some preparations, sugar. As the liquid reduces, it coats the vegetables with a glossy finish. The technique is used for carrots, pearl onions, turnips and other vegetables that can hold their shape during cooking.
Place evenly cut vegetables in a shallow pan with a small amount of water or stock, butter, seasoning and sugar if required. Cover with a cartouche or lid and cook gently until the vegetables are tender. Remove the cover near the end and allow the liquid to reduce, shaking the pan so the butter and cooking liquid coat the vegetables. The glaze should be shiny, not watery or greasy.
Example: glaze tourné carrots with butter, a small amount of water, salt and a measured amount of sugar, then reduce the liquid until the carrots are evenly coated.
Glazing uses a small amount of liquid and fat that reduces to coat the vegetable. Roasting cooks through dry heat and develops browning. Sautéing cooks quickly in a small amount of fat, usually without the same controlled reduction of liquid.
Chef’s tip: cut vegetables evenly and choose a pan that holds them in a relatively single layer. Add sugar only when appropriate; the natural sweetness of the vegetable may be sufficient.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
