Honey glazes are sweet and maple glazes taste great – but when your dish calls for something a bit different, this gourmet fig-infused glaze is the way to go. It makes the perfect savory drizzle for roasted vegetables, crisp greens and so much more.
Ingredients
- Portobello mushroom juice (from sautéeing 2 mushrooms)
- 1 medium-sized squash (squash, butternut, kobucha)
- 3 Tbsp. extra virgin olive oil
- 1/3 cup fig vinegar
- 1 clove garlic, diced or garlic powder
- Freshly ground peppercorns, to taste
- Juice of ½ lemon or lime
Directions
- Saute the squash, mushrooms and garlic in olive oil, then remove the vegetables and set aside for another dish or save for later.
- In the same pan, add more olive oil and vinegar to the saute’ “juices” until a glazed sauce forms/gels.
- Use to glaze roasted veggies, drizzle over mashed potatoes in place of gravy, pour over mixed greens or use as a marinade for grilled tempeh.