Glazed Vegetable Sticks with Butter
Ingredients
- 3 pcCarrot (peeled and cut into sticks)
- 2 pcPanais (translated from French) (peeled and cut into sticks)
- 2 pcZucchini (cut into sticks)
- 40 gSalted butter
- 150 mlMineral water
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
Remove the paper when the water has almost disappeared. Add the zucchini sticks. Continue cooking uncovered over medium heat.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently in a pan with a splash of water to loosen the butter glaze.
