Sherris Special Carrots Plus Recipes

Steps:

• Heat oven to 400.
• pare carrots; cook in 1" water, covered about 8 minute.
• Drain and arrange in 1 1/2 quart casserole dish and dot with butter.
• Sprinkle with salt and pepper.
• Crumble rosemary over top
• Bake covered about 25 min or until tender.

Steps:

• Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
• Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
• Transfer to a serving plate. Garnish with tarragon and clementine zest.

Steps:

• Peel and slice carrots.
• Melt butter with chicken stock and sherry.
• Add carrots and sultanas.
• Simmer approximately 10 minutes.
• Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
• Season to taste.
• Sprinkle with chopped parsley before serving.