Spiced Glazed Carrots With Sherry & Citrus

• 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

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, 7-8 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:
3. Transfer to a serving plate. Garnish with tarragon and clementine zest.

bunches of thin carrots, butter, kosher salt, black peppercorns, bay leaf, fresh clementine juice, sherry, ground cloves, tarragon

Taken from www.epicurious.com/recipes/food/views/spiced-glazed-carrots-with-sherry-citrus-368283 (may not work)