Sweet-and-Sour Carrots

1. 1

   Arrange the carrots in a single layer in a skillet just large enough to hold them.

2. 2

   Add the olive oil, a pinch of salt and just enough water to cover.

3. 3

   Simmer over moderate heat until the carrots are tender, about 45 minutes.

4. 4

   Add the orange and lemon juices, elderflower cordial and pink peppercorns to the saucepan and simmer for 3 minutes.

5. 5

   Remove the pan from heat and swirl in the butter.

6. 6

   Stir in the cilantro, season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.