Grilled Baby Vegetables with Fish Sauce Caramel

Grilled Baby Vegetables with Fish Sauce Caramel

Transforming fish sauce into a pourable caramel results in a salty, savory condiment for the simplest grilled vegetables.

Ingredients :

• 3/4 cup light brown sugar
• 1/4 cup thai fish sauce
• 1/4 cup pure maple syrup
• 1 small leek, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup)
• 1 medium scallion, trimmed and thinly sliced (about 3 tablespoons)
• 2 teaspoons chopped peeled fresh ginger (about 1 [1-inch] piece)
• 1 medium garlic clove, finely chopped
• 1 small thai chile, finely chopped (about 1 teaspoon)
• 1 tablespoon fresh lime juice
• 1 tablespoon unsalted butter
• 4 small heads baby bok choy (about 10 ounces), halved lengthwise
• 6 small carrots (about 8 ounces), trimmed
• 8 ounces broccolini
• 2 cups fresh sugar snap peas (about 8 ounces), trimmed
• 2 tablespoons olive oil, plus more for grill
• 1/2 teaspoon kosher salt

Directions

1. Heat brown sugar, fish sauce, and maple syrup in a medium saucepan over medium-low, stirring constantly, until sugar dissolves, about 3 minutes. Stir in leek, scallion, ginger, garlic, and chile. Bring to a simmer over medium; simmer, stirring often, until mixture reaches soft-ball stage (235°F) and reduces to about 1 cup, 4 to 5 minutes. Remove saucepan from heat, and stir in lime juice and butter. Set aside, and let cool and thicken at room temperature, about 1 hour.
2. Preheat grill to medium-high (400°F to 450°F). Toss bok choy, carrots, Broccolini, and sugar snap peas with oil, and sprinkle with salt. Place carrots on oiled grates, and grill, covered, 5 minutes; set aside. Place Broccolini and bok choy on grates, and grill, turning occasionally, until tender and lightly charred, about 10 minutes. Set Broccolini and bok choy aside. Place sugar snap peas in a grill basket, and grill, flipping once, until just tender, 4 to 6 minutes.
3. Transfer vegetables to a large platter; drizzle with about 1/3 cup caramel. Serve hot with additional caramel on the side.