Sweet-and-Sour Carrots

Ingredients

  • 1 tablespoon(s) pink peppercorns
  • 2 pound(s) small or baby carrots
  • 0.25 cup(s) fresh lemon juice
  • 2 tablespoon(s) unsalted butter
  • 2 tablespoon(s) chopped cilantro
  • 2 tablespoon(s) extra-virgin olive oil
  • 0.5 cup(s) fresh orange juice
  • + 2 more ingredients
    • Salt
    • 0.25 cup(s) elderflower cordial

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...

View full recipe at Food & Wine

Comments

Variations on Sweet-and-Sour Carrots

  • Sweet-And-Sour Carrots
    • 3 tablespoons prepared mustard
    • 3 tablespoons prepared mustard
    • 2 pounds carrots, cleaned and cut into 1/2-inch slices
    • +8 other ingredients
  • Sweet-And-Sour Carrots
    • 1/2 cup vinegar
    • 1/2 cup beef broth
    • 1/2 cup sugar
    • 1 tablespoon all-purpose flour
    • 1 pound carrots, cleaned and cut into 1-inch slices


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