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Culinary Technique - Syrup

By softening finely minced vegetables in water with sugar and spices, we obtain a syrup that can be used to glaze other vegetables, meat or poultry. Combining flavours allows us to create a syrup with a unique taste.

Possible combinations include fennel with sugar, water and star anise; ginger with sugar, water, lemon juice and lemongrass; celery with sugar, water and lovage; carrots with water, honey and cardamom; tomatoes with acacia syrup, apple juice and verbena.

TECHNIQUE:

  1. Clean and wash the vegetables. Finely dice them.
  2. Cook them in water with sugar and spices until you obtain a syrupy mix.