Spiced Glazed Carrots with Sherry and Citrus

Spiced Glazed Carrots with Sherry and Citrus
Spiced Glazed Carrots with Sherry and Citrus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups)

  • 2

    tablespoons (1/4 stick) unsalted butter

  • 1/2

    teaspoon kosher salt plus more for seasoning

  • 12

    whole black peppercorns

  • 1

    bay leaf

  • 1

    tablespoon fresh clementine juice or orange juice

  • 2

    tablespoons Sherry or sweet vermouth, divided

  • 2

    pinches ground cloves

  • 1

    tablespoon fresh tarragon leaves

  • 1/4

    teaspoon freshly grated clementine zest or orange zest

Directions

•Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl. •Add clementine juice, 1 Tbsp. Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp. Sherry. Season carrots to taste with salt. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry. •Transfer to a serving plate. Garnish with tarragon and celementine zest. Read More http://www.bonappetit.com/recipes/2011/11/spiced-glazed-carrots-with-sherry-and-citrus#ixzz1eJwlccw2

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