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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Yield: 10 side-dish servings
Prep Time: 45 mins
Total Time: 1 hr
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  • 2   pounds 
    small or baby carrots, peeled and tops trimmed
  • 2   tablespoons 
    extra-virgin olive oil
  • 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, elder flower 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.

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

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