Carrots with Spiced Glazed

By Claude

Ingredients

• 1 bunch of thin carrots (1 lb) cut into 1 inch pieces
• or 1 lb of the small already prepaired carrots.
• 1 tablespoon butter
• salt
• 6 whole black peppercorns
• 1 bay leaf
• 1 tablespoon of orange juice
• 2 tablespoon Sherry or sweet vermouth divided
• 1/8 teaspoon of ground cloves
• 1 teaspoon of fresh tarragon leaves (dry tarragon works too).
• 1/8 to 1/4 teaspoon orange zest

Preparation

Step 1

--Bring carrots, butter, 1/4 teaspoon salt, peppercorns, bay leaf and 1/2 cup water to a boil in a medium saucepan over medium high heat.

--Reduce heat to a simmer, cover and cook, 7-8 minutes stirring occasionally until just tender.

--Using a slotted spoon remove the cooked carrots to a bowl, cover and keep warm.

--Add orange juice, 1 tablespoon sherry, and ground cloves to the carrot cook pot and cook the liquid down to a glaze - 7-8 minutes.

--Next add the carrots and remaining 1 tablespoon sherry back into the cook pot. Stir to coat carrots and season with salt and pepper.

--serve