Glazed Vegetables

Ingredients

• Partly cooked vegetables, such as carrots, parsnips, or sweet potatoes
• Any table sirup or a sirup of similar consistency prepared from white or brown sugar
• butter or margarine and fat

Method

1. 1

   Cut the vegetables lengthwise and place in a single layer in a baking dish.

2. 2

   Pour syrup over the vegetables to half cover them; add butter or margarine and fat.

3. 3

   Place in a moderate oven, turning the vegetables in the syrup until lightly brown and absorbed some syrup.

4. 4

   Serve any unabsorbed syrup with the vegetables.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 73. The excerpt below is the record exactly as published.

Glazed Vegetables. Stuffed cucumbers, egg plant, or onions offer vari¬ ety and the opportunity to combine flavors. The vegetable is lightly cooked whole. The pulp is removed from the shell, diced and combined with other materials for seasoning, such as fat, nuts, chopped onion, tomato, celery, and parsley, with or without crumbs. The mixture is replaced in the shell, covered with crumbs, dotted with fat, and placed in the oven to complete cooking and to brown the top. Partly cooked vegetables, such as carrots, parsnips, or sweet potatoes, may be glazed for serving. They are cut lengthwise and placed in a single layer in a baking dish. Any table sirup or a sirup of similar consistency prepared from white or brown sugar is [80] poured over the vegetables to half cover them; butter or margarine and fat

Cook this with the app: pantry check, scaling, and the assistant.