Joanne Weir Follow @ChefJoanneWeir

Carrots with Quatre Epices

Carrots with Quatre Epices

Serves 6


1 1/2 pounds young carrots (preferably heirloom varieties)
1 tablespoon unsalted butter
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 teaspoons granulated sugar
1/3 cup water
Kosher salt and freshly ground black pepper



Place carrots, butter, ginger, nutmeg, clove, sugar, and water in a large skillet over medium-low heat. Cover and cook, stirring occasionally, until the carrots are tender, about 15 minutes. Uncover and continue to cook until the water has evaporated and the spiced glaze is thick, about 5 minutes. Season with salt and pepper. Serve immediately.