Spiced Glazed Carrots with Sweet Vermouth and Citrus

20111128-123645.jpg

Another hit from the Nov 2011 Bon Appétit issue! This one was the biggest hit of turkey day! It is perfect for a week night and you could substitute baby carrots to make it an even quicker meal.

Ingredients:
1 lb cut into 1″ pieces
1 tablespoons butter
1/2 tsp salt
12 whole black peppercorns
1 bay leaf
1 TBSP fresh clementine juice or orange juice
2 TBSP sweet vermouth, divided
2 pinches ground cloves
1 TBSP fresh tarragon leaves
1/4 tsp clementine zest or orange zest

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, 7– minutes. Using a slotted spoon, transfer carrots to a medium bowl.

Add clementine juice, 1 TBSP Sweet Vermouth and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sweet Vermouth. Season carrots to taste with salt. Garnish with tarragon and clementine zest.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s