bunch of thin carrots (1 lb) cut into 1 inch pieces
or 1 lb of the small already prepaired carrots.
whole black peppercorns
tablespoon of orange juice
tablespoon Sherry or sweet vermouth divided
teaspoon of ground cloves
teaspoon of fresh tarragon leaves (dry tarragon works too).
⅛ to ¼
teaspoon orange zest
--Bring carrots, butter, 1/4 teaspoon salt, peppercorns, bay leaf and 1/2 cup water to a boil in a medium saucepan over medium high heat. --Reduce heat to a simmer, cover and cook, 7-8 minutes stirring occasionally until just tender. --Using a slotted spoon remove the cooked carrots to a bowl, cover and keep warm. --Add orange juice, 1 tablespoon sherry, and ground cloves to the carrot cook pot and cook the liquid down to a glaze - 7-8 minutes. --Next add the carrots and remaining 1 tablespoon sherry back into the cook pot. Stir to coat carrots and season with salt and pepper. --serve