WUP#2.4 Glazing vegetable

White and brown vegetable glazes are distinguished by their finish and flavor. White glazing: Vegetables (e.g. carrots, turnips) are cooked with water, butter, sugar and salt, without coloring. They retain their natural hue, with an elegant shine and mild flavor. Brown glazing: Here, vegetables are lightly caramelized at the beginning or end of cooking. This technique develops sweet notes and gives a golden color, ideal for more rustic or gourmet dishes.

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Glazing Technique