Stock Glazed Vegetables Print Email

2 cups fresh vegetable medley
1/2 – 1 cups chicken stock
fresh thyme, fresh sage or a dried bay leaf
olive oil to taste
salt & pepper to taste
fresh chopped parsley to taste

Choose as wide an assortment of veggies as possible. Clean, trim and cut veggies into bite sized pieces, slicing any hard vegetables (such as carrots) into thin strips or fingers so they’ll cook faster; set veggies aside in separate piles.

Place hardest veggies into pot with 1/2-cup stock and the herbs of your choice; bring to a boil, reduce to a simmer. Add remaining veggies, and more stock as needed. Simmer, uncovered and stirring regularly, cooking the veggies as you reduce the stock to a glaze – adjust with stock as needed.

When the veggies are tender and the stock reduced, remove from heat and drizzle with olive oil or pats of butter. Season with salt and pepper as needed and toss with fresh parsley. – Chef Michaelangelo (mick) Rosacci, --