Maple- And Tangerine-Glazed Carrots

Recipe Ingredients

1 1/4 cups	296ml	Fresh tangerine juice
3 tablespoons	45ml	Pure maple syrup
2 tablespoons	30ml	Butter - (1/4 stick)
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Grated tangerine peel
2 1/2 lbs	1135g / 40oz	Large carrots - (abt 12) - peeled, cut on
		Diagonal 1/2"-thk ovals - (abt 6 cups)
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Tangerine - seeded (large)
		Chopped fresh parsley - for garnish

Recipe Instructions

Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.

Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)

Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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