Sweet-and-Sour Carrots

• 2 pounds small or baby carrots, peeled and tops trimmed
• 2 tablespoons extra-virgin olive oil
• Salt
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup elderflower cordial (see Note)
• 1 tablespoon pink peppercorns, coarsely ground in a mortar
• 2 tablespoons unsalted butter
• 2 tablespoons chopped cilantro

1. Arrange the carrots in a single layer in a skillet just large enough to hold them.
2. Add the olive oil, a pinch of salt and just enough water to cover.
3. Simmer over moderate heat until the carrots are tender, about 45 minutes.
4. Add the orange and lemon juices, elderflower cordial and pink peppercorns to the saucepan and simmer for 3 minutes.
5. Remove the pan from heat and swirl in the butter.
6. Stir in the cilantro, season with salt and serve.

baby carrots, extravirgin olive oil, salt, orange juice, lemon juice, elderflower cordial, pink, unsalted butter, cilantro

Taken from www.foodandwine.com/recipes/sweet-and-sour-carrots (may not work)