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. More Carrot Recipes

Jean-Georges Vongerichten
June 2008

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© Lucy Schaeffer

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
10 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

Notes

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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