Glazed Root Vegetables

Cooking Instructions

Choose: 2 cups young vegetables: onions, carrots, turnips or potatoes.

Simmer, covered, in a very heavy pan with: 1 cup veal or chicken stock, 1/2 teaspoon salt, 2 teaspoons sugar, 2 tablespoons butter.

When the vegetables are nearly done and the liquid has been almost absorbed, uncover and continue to cook, shaking the pan continually over brisk heat until they are coated with a golden glaze.

Wine Pairing(s)

Rose de Chevalier Rose

Gundlach-Bundschu 'Rhinefarm' Cabernet Sauvignon

Inglenook White Zinfandel

Petaluma Chardonnay

Chateau de Trinquevedel Tavel

Kristian Regale Sparkling Peach Juice

Huber 'Hugo' Grüner Veltliner

Fleur Pinot Noir

Gundlach-Bundschu 'Rhinefarm' Chardonnay

Sterling Reserve Cabernet Sauvignon