For most of us, the holiday season signifies a time when we will see more family, attend more parties and get-togethers, and eat more amazing food. No matter what holidays you celebrate, food plays a prominent role. In our family, we have a turkey for Thanksgiving and a turkey for Christmas. Every year, I brine our bird for at least 12 hours before I cook it. Last year I began experimenting with glaze for meat, too. I love a good glaze -- something that coats, crisps, and makes food a bit sticky and oh-so-delicious. I also think a good glaze should be easy to make. It should be sweet, but not sickeningly sweet. A truly good glaze leaves you licking your fingers. I have finally figured out a glaze that is too simple to be true. It is just sweet enough, just sticky enough, and leaves food with a sweet and smoky flavor that is too good to pass up. Can you guess what I used as the base for this ah-mazing meat glaze?
Agave Inulin -- A Prebiotic, Low-Glycemic Sweetener
It’s WFN's agave inulin
! Why is agave inulin so great? It’s high in fiber and is low on the glycemic index. It adds sweetness to recipes without causing those blood sugar high-highs and low-lows. Agave inulin is also a prebiotic -- a food source for good gut bacteria.
How To Make An Inulin Glaze For Meats & Vegetables
To make this very easy glaze, simply heat 1 cup of water and 1 cup of agave inulin over medium heat until the inulin has completely dissolved into a golden yellow liquid. Then, use a basting brush to paint the liquid over your meat or vegetable every 10 to 15 minutes during cooking, until the food has finished cooking. I have used this glaze on a whole chicken, but it can be used to glaze vegetables, ham, and turkey, too!
Do you glaze your holiday meats or veggies? Have you ever made an inulin glaze?