Ingredients:
- 1 bay leaf
- 2 pinches ground cloves
- 1/4 tsp freshly grated clementine zest or orange zest
Directions:
- 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. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 78 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.6 Kcal (1070 kJ) | ||
| Calories from fat | 206.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.9g | 35% | |
|---|---|---|---|
| Cholesterol | 60.74mg | 20% | |
| Sodium | 201.48mg | 8% | |
| Potassium | 376.47mg | 8% | |
| Total Carbs | 11.65g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 0.1mg | 0% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 171.64 Kcal (719 kJ) | ||
| Calories from fat | 138.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 35% | |
|---|---|---|---|
| Cholesterol | 40.79mg | 20% | |
| Sodium | 135.3mg | 8% | |
| Potassium | 252.81mg | 8% | |
| Total Carbs | 7.82g | 4% | |
| Sugars | 3.81g | 23% | |
| Dietary Fiber | 2.3g | 14% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 4.6mg | 12% | |
| Vitamin A | 1mg | 47% | |
| Iron | 0.1mg | 0% | |
| Calcium | 31.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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