Serving Size: 4
Preparation Time :0:30
- 1 lb root veg: carrots, turnips, parsnips—cut football
- 3 tbls clarified butter or oil
- 2 tbls sugar
- 2 cups stock, white or water
- 3 tbls butter
- 1 tbl parsley—chopped
- Cut the root veg chosen into football shapes. These are called
"turned" carrots, parsnips, turnips etc. And are used in classical
vegetable garnish. Begin with a 'log' of about 2 inches in length.
Hold it in your left hand, between thumb and forefinger. Holding a
paring knife in your right hand, place in on the top cut surface of
the log, 1/4 of the way from the center of the long axis, and cut
upwards to the center of the short axis. This will remove a
triangular piece, thicker at the base, and thinnest at the tip. Do
this all around the log, in seven segments. Reverse the log and
repeat, and then smooth it off to make a balanced oval or football
shape. You can also use a parisenne cutter (balls) or an olivette
cutter (olives) to make the shapes. The trimmings should be saved
for another occasion. They can be boiled and mashed with potatoes.
For carrots and parsnips you can peel and cut on a bias to get oval
slices 1/8" thick.
- Heat a sauté pan, add clarified butter, which will loose
its yellow color when ready (about 400 F), or add oil, and as it
begins to show traces of smoke, add the vegetables and sauté
until they take some color. (You might call it some slight burn
- At this point you can add sugar and let it lightly
- Cover the veg with water or stock. Stock is much better. Add
butter. Cook covered till half done.
- Remove cover and cook until almost all liquid is gone, leaving
a glaze on the vegetables. Add a pinch of salt and the chopped
Important Note; You can stop a little before all liquid is
gone and hold at this point. Then just as you are ready to use the
veg, you can finish them on a fast fire in a moment or two. nb: If
you are using fine fresh young California carrots like Maggio
Carrots, you don't want to add as much sugar, they are sweet
enough, so reduce the amount of sugar by half. This recipe is
really designed for older stored Winter vegetables. Make small
prebaked tart shells and fill with glazed carrots or parsnips (or a
Notes: Turned root vegetables were a very
popular garnish. Every apprentice learned to turn root vegetables,
very early on.
- Stuffed Cabbage, Sweet and Sour
- Duck Bigos
- Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
- Red Cabbage, Sweet and Sour
- Baked Candied Butternut Squash
- Brussels Sprouts with Chestnuts Glace
- Root Vegetables Glazed
- Pumpkin Meringue Pie
- Pumpkin Pie
©1997, Steve K. Holzinger. All rights reserved.
Copyright © 1997—the electronic Gourmet Guide, Inc.
All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007