French cuisine · Vegetable Dishes

Petits Légumes Glacés à la Française

Carrots, baby turnips and pearl onions simmered in butter, sugar and stock into a glossy glaze.

Ingredients · for 4 servings

• 500 g carrots
• 500 g white turnips
• 200 g pearl onions
• 150 g peas
• 50 g butter
• 2 tsp sugar
• 400 ml vegetable stock
• 1/2 bunch chervil
• Salt, pepper

Instructions

1. Peel the carrots and white turnips and cut into even pieces of about 3 cm, rounding the edges slightly with a knife so they don't fall apart while glazing.
2. Drop the pearl onions into boiling water for 1 min., shock in cold water, then peel them easily.
3. Put the carrots and turnips in a wide pan with half the butter, 1 tsp sugar, a pinch of salt and enough stock to just cover them.
4. Cover and cook over medium heat for 12 min., then add the pearl onions with the remaining butter and sugar and continue cooking uncovered.
5. Once the liquid has nearly boiled away after 8–10 min., add the peas and toss everything for 2–3 min. until a syrupy glaze coats the vegetables with a glossy sheen.
6. Season with salt and pepper, sprinkle with finely picked chervil and serve at once, while the glaze still shines.