Spiced Glazed Carrots with Sherry & Citrus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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While the turkey rests, take 15 minutes to whip up this simple, timeless preparation. Ingredients:
2 bunches of thin carrots (2 pounds), cut into 1 pieces (about 4 cups) |
2 tablespoons (1/4 stick) unsalted butter |
1/2 teaspoon 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 teaspoon freshly grated clementine zest or orange zest |
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. 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.
2. 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.
3. Transfer to a serving plate. Garnish with tarragon and clementine zest.
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