Glazed Vegetable Sticks with Butter

Shiny vegetables coated in a buttery glaze, still slightly firm to the bite. Fresh thyme aroma blends with the natural sweetness of the root vegetables.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 162
• Protein: 3 g
• Carbs: 14 g
• Fat: 9 g

Ingredients

• 3 piece Carrot ( peeled and cut into sticks )
• 2 piece Panais (translated from French) ( peeled and cut into sticks )
• 2 piece Zucchini ( cut into sticks )
• 40 g Salted butter
• 150 ml Mineral water
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cutting the vegetables

   Peel the carrots and parsnips. Cut into regular sticks 5 cm long and 5 mm thick. Do the same with the zucchinis, keeping the skin for texture and color.

2. Starting the root vegetables

   In a sauté pan, place carrots and parsnips. Add salted butter and mineral water halfway up the vegetables. Add thyme. Cover with a parchment paper disk with a hole in the center to let steam escape.

3. Adding the zucchinis

   Remove the paper when the water has almost disappeared. Add the zucchini sticks. Continue cooking uncovered over medium heat.

4. Glazing and coating

   Roll the vegetables in the reducing butter and cooking juices. The liquid should become syrupy and coat each stick. Vegetables should be tender but not mushy.

Chef's tips

• The glaze is perfect when the liquid coats a spoon and shines on the vegetables.
• Don't cover the zucchinis, or they will lose their bright green color.
• If the vegetables are cooked but too much water remains, remove them and reduce the juice alone before tossing them back in.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a pan with a splash of water to loosen the butter glaze.