Carrots with Spiced Glazed

Carrots with Spiced Glazed

Photo by Claude

  • Prep Time


  • Total Time


  • Servings



  • 1

    bunch of thin carrots (1 lb) cut into 1 inch pieces

  • or 1 lb of the small already prepaired carrots.

  • 1

    tablespoon butter

  • salt

  • 6

    whole black peppercorns

  • 1

    bay leaf

  • 1

    tablespoon of orange juice

  • 2

    tablespoon Sherry or sweet vermouth divided

  • teaspoon of ground cloves

  • 1

    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


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