Root vegetables are often cooked using a special technique called glazing. Glazing means to cook vegetables in a small amount of liquid, usually with a tiny bit of butter and sugar, in a partially covered pan or with a round of parchment paper or aluminum foil placed directly over them. As the vegetables cook, they release their savory juices into the surrounding braising liquid (usually water or broth). The liquid reduces and thickens as the vegetables cook, so that when tender, they're coated with a shiny, savory glaze that tastes of the vegetable.
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