Carrots – peeled and cut into 5 inch (or so) lengths
Broccoli – broken into good size pieces
Cauliflower – broken into good size pieces
Salt – about ½ teaspoon
Grounded pepper – about 1 teaspoon
3 Tablespoons of unsalted butter
2 Tablespoons of minced shallots
3 Tablespoons of beef stock
3 Tablespoons of cane syrup
2 Tablespoons dark brown sugar
3 Tablespoons of molasses
2 Tablespoons light brown sugar
Pot of hot water for blanching
Ice water bath to stop the cooking
Stovetop smoker with selected soaked wood chips
Pan for finishing
Blanch the veggies: 3 minutes for the carrots, 2 minutes for the cauliflower, 1-½ minutes for the broccoli. Immediately after blanching, plunge the veggies into the ice bath to stop the cooking. All veggies should be somewhat tender (stick a knife in them to test).
Prepare the smoker with the soaked chips. Place the blanched veggies in the tray. Place over high heat with a 1” opening. Watch for the hint of smoke and then close the lid completely. Smoke for five minutes and then turn off the heat, leaving the lid closed.
Here's the blanched veggies laid out on the smoker tray.
Here's the smoker - waiting for the hint of smoke to trigger closing the lid and starting the five minutes.
Here's the ingredients used to finish the veggies. (This shows the molasses and light brown sugar option. Could go with cane syrup and dark brown sugar.)
Melt the butter in the pan over medium high heat until it begins to foam. Add the shallots and sauté until transparent. Add the carrots and toss to fully coat with the butter. Add the stock, bring to a boil and reduce a wee bit.
Stir in either the cane syrup/dark brown sugar or the molasses/light brown sugar, salt and pepper. Let it simmer for a couple of minutes. Liquid should become thick and syrupy.
Remove from the heat. Remove the carrots. Toss the cauliflower and broccoli in the sauce and then add to the carrots on the plate.