Excerpted from FRANK STITT’S BOTTEGA FAVORITA by Frank Stitt (Artisan Books).
Copyright 2008. Christopher Hirsheimer photographer.
Glazing Vegetables We often glaze vegetables, such as spring onions, carrots, and tiny roots. To glaze vegetables, place them in a pan large enough to hold them snugly in a single layer, then cover by a third to a half with water. Season with kosher salt, freshly ground black pepper, and a pinch of sugar and dot with a tablespoon or so of butter. Cook over medium heat until the vegetables are tender and lightly colored and the liquid is reduced to a syrupy glaze. Add a little more water if the vegetables are not tender by the time the liquid has reduced.
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