Glazed Carrots

• 1 lb. carrots (baby or oblique)
• 2 Tbsp. oil or unsalted butter
• 2 Tbsp. brown sugar or maple syrup
• 1/4 tsp. turmeric (ground; optional)
• 1/2 tsp. cardamom (ground)
• 1/2 tsp. coriander (ground)
• 2 Tbsp. orange or apple juice
• 2/3 c. water (still or sparkling)
• 1/2 tsp. salt
• 1/8 tsp. black pepper (Ground)
• 2 Tbsp. coriander (fresh), chopped
• 1 tsp. lime or lemon juice (fresh)
• 1/4 tsp. nutmeg, grated

1. In a dry sauteuse, add the cardamom, then the coriander and toast. Heat fat in a medium sautoir. Add carrots, sugar or syrup, turmeric, toasted cardamom, toasted coriander, orange or apple juice, water and salt. Bring to a boil; cover and simmer until fork-tender. Quickly evaporate the liquid. Add the remaining ingredients and saut coat the carrots.

carrots, oil, brown sugar, turmeric, cardamom, coriander, orange, water, salt, black pepper, coriander, lime, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71729 (may not work)