Spiced Glazed Carrots With Sherry & Citrus
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat
2
Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes
3
Using a slotted spoon, transfer carrots to a medium bowl
4
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes
5
Stir in carrots and remaining 1 tablespoon Sherry
6
Season carrots to taste with salt
7
DO AHEAD: Can be made 4 hours ahead
8
Let stand at room temperature
9
Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry
10
Transfer to a serving plate
11
Garnish with tarragon and clementine zest
12
Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat
13
Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes
14
Using a slotted spoon, transfer carrots to a medium bowl
15
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes
16
Stir in carrots and remaining 1 tablespoon Sherry
17
Season carrots to taste with salt
18
DO AHEAD: Can be made 4 hours ahead
19
Let stand at room temperature
20
Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry
21
Transfer to a serving plate
22
Garnish with tarragon and clementine zest