Sweet-and-Sour Carrots
Recipe from Food & Wine

For this decidedly modern take on French glazed carrots, Jean-Georges Vongerichten swaps in a fragrant elderflower cordial for sugar and gives the glaze an unexpected kick with crushed pink peppercorns.


Sweet-and-Sour Carrots
Lucy Schaeffer

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Servings: 10 side-dish servings
Prep Time: 45 mins
Total Time: 1 hr
Related Categories: Carrots, Glazed Carrots, Vegetables, Vegetarian
 
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Ingredients
  • 2  pounds
    small or baby carrots, peeled and tops trimmed
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  • 2  tablespoons
    extra-virgin olive oil
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  •  
    Salt
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  • 1/2  cup
    fresh orange juice
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  • 1/4  cup
    fresh lemon juice
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  • 1/4  cup
    elderflower cordial (see Note)
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  • 1  tablespoon
    pink peppercorns, coarsely ground in a mortar
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  • 2  tablespoons
    unsalted butter
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  • 2  tablespoons
    chopped cilantro
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Directions
1.
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.
2.
Add the orange and lemon juices, elderflower cordial, and pink peppercorns to the saucepan and simmer for 3 minutes.
3.
Remove the pan from heat and swirl in the butter. Stir in the cilantro, season with salt, and serve.

MAKE AHEAD
The carrots can be prepared through Step 2 and refrigerated overnight. Reheat gently before proceeding.

NOTE
The Bottle Green Drinks Company brand of nonalcoholic elderflower cordial is sold at specialty-food markets and online at chefswarehouse.com.
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