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