Caramelized Vegetables
Main Dishes | European cuisine
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Caramelized Vegetables
Ingredients
- Carrot - 4 pieces
- Spanish onions - 2 heads
- Turnips - 2 pieces
- Courgette - ½ piece
- Olive Oil - 3 fl oz
- Chives - 0.2 oz
- Mustard Greens - 3 stalks
- Leek - 1 piece
- Lemon - ¼ piece
- Salt - 2.8 oz
- Sugar - a pinch
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the carrots, trim the tails, leaving the green tops about 5–6 centimeters long. Cut them in half lengthwise and shape each half into a perfect carrot. Place them in a skillet, add a little olive oil, sprinkle with a pinch of salt and twice as much sugar. Pour in enough water to cover the carrots and place on the heat. While the water evaporates, stir the carrots to ensure they are evenly coated with the caramel foam that forms. When the water has evaporated, the carrots should be soft. If not, you can add more water.
Step 2
Peel the turnip and cut it into even strips about a centimeter wide. Glaze the turnip in the same way as the carrots.
Step 3
Peel the red onion and cut it into 4 wedges. It’s important not to cut off the root end so that the wedges stay intact. Glaze them like the carrots, but only at the very end when there is no water left, hold the skillet under the tap and shake it well several times to ensure the caramel coats the onion evenly.
Step 4
Cut the zucchini into large wedges and trim the sharp corners to shape them like bay leaves. Toss them into boiling water with three teaspoons of salt for a minute, then immediately transfer to ice water.
Step 5
Trim the root and most of the green stalk of the leek. Boil the remaining part in heavily salted water until tender (about 20 minutes) and transfer to ice water. After that, cut the stalk lengthwise into quarters.
Step 6
Trim the leaves from the beet greens, cut the stalks into 4–5 cm pieces, and sauté them for a minute in olive oil. Season with salt and squeeze a tablespoon of lemon juice over the greens.
Step 7
Combine all the vegetables, drizzle with the oil they were glazed in, and sprinkle with finely chopped chives. Season with salt and pepper to taste.
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