Spiced Glazed Carrots with Sherry & Citrus - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Susan Spungen
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
Instructions
- 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, 7-8 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.
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