Spiced Glazed Carrots with Sherry & Citrus

Ingredients for Spiced Glazed Carrots with Sherry & Citrus

• 2 bunches of thin carrots (900g ), cut into 1" pieces (about 900g )

• 2 tablespoons (1/4 stick) unsalted butter

• 1/2 teaspoons 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 teaspoons freshly grated clementine zest or orange zest

Bring carrots, butter, 1/2 teaspoons salt, peppercorns, bay leaf, and 120ml 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 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon 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 clementine zest.

Avvertenza

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