Steak garnish, side vegetable dish, legume glase, so elegant
It's a luxurious steak garnish made in French style. Meat and fish go well together. I'll summarize the recipe briefly.
2 serving
Within 20 minutes
마무네뜨
Ingredients
  • vegetable.
    250g
  • Butter
    15g
  • Sugar
    1ts
  • Salt
    1/4ts
  • Water
    100ml
Video
Cooking Steps
STEP 1/8
I'll explain the ingredients briefly with carrots. Please refer to the video for other materials. We usually make carrots and turnips.
STEP 2/8
Fold the parchment paper in half twice as shown in the video, fold it in a triangular shape, and cut both ends according to the fan size and spread it out.
STEP 3/8
Cut carrots into bite-size pieces.
Place it in a pan so that it doesn't overlap, and pour water a little less than half of the vegetables.
STEP 4/8
Slice the unsalted butter into small pieces and sprinkle with sugar and salt.
STEP 5/8
Medium heat. When water boils, mix well and cover with parchment paper. Let it boil down for 15 minutes. Open the lid in the middle and mix often.
STEP 6/8
After 15 minutes, organize the parchment paper and boil it down for 1 minute. You can see the glossy syrup made from butter and sugar. Roll the vegetables well and finish it glossy.
STEP 7/8
You can take it out right after a minute, and coat it with syrup for a little longer to get a slight tan.
STEP 8/8
Vegetables are cooked slowly and soft, and the original taste of the ingredients is alive because there is no pepper. A small amount of sugar, which becomes syrup, also highlights the natural sweetness of vegetables!
If you don't know Legume Glase, you might wonder how it's made because it's luxurious and elegant. If you just boil it or stir-fry it, it doesn't feel like this. I recommend you to try regums glaces that are like French luxury restaurants sometimes!
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