Sweet-and-Sour Carrots
- Contributed by Jean-Georges Vongerichten
- ACTIVE: 15 MIN
- TOTAL TIME: 1 HR
-
SERVINGS:
10 side-dish servings
Recipe: Sweet-and-Sour Carrots
- HEALTHY
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 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.
- From The Chef, The Pig And The Perfect Summer Party
- Published June 2008





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