When vegetables are fully or partially cooked by steaming, boiling, or roasting, they can be sautéed just long enough to reheat them or to complete cooking them—a technique known as finishing.
Whole butter is a common choice for finishing vegetables, but other flavorful cooking fats, such as extra-virgin olive oil, infused oils, or rendered bacon, are also used to give a specific flavor to the dish. Vegetables may also be finished in a small amount of heavy cream or a sauce, usually just enough to cling to the vegetables.
Glazing is a finishing technique based upon the sautéing method where a small amount of butter and honey, sugar, or maple syrup to the vegetable as it reheats in the pan. The sugars liquefy and may caramelize, coating the vegetable evenly to give it some flavor, sheen, and a golden color.
Heat the cooking fat, cream, or sauce over medium to medium-high heat. Add sugar, honey, or other syrup to produce a sweet glaze, if desired.
Garnishes may be added now or after the vegetables are heated through. Add the prepared vegetables to the pan without crowding and stir, toss, or turn them until they are very hot and evenly coated. Taste them for proper doneness and seasoning, and serve at once.
Try it out! Glazed Beets are classic, but we also love these Maple-Glazed Turnips.
