But at this point I'm willing to reconsider. Partly it's a bow to the wisdom of my betters. If Thomas Keller says it's "glazing," not "braising," who am I to argue? Mainly, though, "glazing" just sounds prettier. No doubt that's at least partly the result of decades of drably colored and dully flavored overcooked stewed vegetables. That association is not at all appropriate for these sparkling gems.
Glazing doesn't work with all vegetables. They need to be firm enough so they won't fall apart during cooking. But for the ones it does work for, it's almost infinitely flexible. Master this one technique and you have learned dozens of "recipes."
The only thing it requires is a certain amount of minding -- getting the vegetables perfectly done (cooked through but not mushy) requires paying attention. But that's one professional skill that every home cook needs to acquire.
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities.
Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts.
Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint.
Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
Fennel: Glaze with butter and garlic; finish with Parmigiano-Reggiano, lemon juice and fronds.
Parsnips: Glaze with butter, honey and shallots; finish with white wine vinegar and cinnamon.
Pearl onions: Glaze with rendered bacon fat and shallots; finish with crumbled bacon, red wine or balsamic vinegar, and rosemary.
Turnips and rutabagas: Glaze with butter and shallots; finish with sherry vinegar and chopped walnuts.
Zucchini: Glaze with olive oil and garlic; finish with lemon juice and basil.