I read about glazing root vegetables and small boiler onions last week at Barnes and Noble while I savored a Caramel Brulee Latte - worth every calorie! And only a holiday special. The cookbook of the day was Thomas Keller's Bouchon. I didn't memorize it, or copy it, but I think I can share the basic instructions. Anyway, you can see how they turned out above. I loved them! This weekend I plan to check out his French Laundry book!
- Carrots - I used a small bag
- Parsnips - I got a bag from The Fresh Market
- 1 bag of small red boiler onions
- 1 teaspoon of butter
- 1 teaspoon of sugar - I used Turbinado
- 1 teaspoon of course Kosher salt
- Wash, peel, and cut the carrots and parsnips into small batons.
- Place them into a small dutch oven with the boiler onions and cover with just enough water to cover.
- Add the butter, sugar, and salt. Bring up to a boil over high heat. Then reduce the heat only slightly to let simmer until the vegetables absorb all the liquid and flavors. This takes about 30 minutes.
- As the water reduces, toss the veggies gently so that everything is getting gently coated.
- Serve with chives. I use kitchen shears to cut them into the dutch oven.