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Quatre Épices Glazed Carrots
serves 4 to 6

Quatre Épices Glazed CarrotsINGREDIENTS

  • 1 pound baby Chantenay carrots
  • 1 tablespoon butter
  • 1/8 teaspoon each ground ginger, cloves, nutmeg, and black pepper
  • 1/8 teaspoon granulated sugar
  • 1/4 cup water
  • Sea salt

PROCEDURE

Place all ingredients in a medium-sized nonstick skillet over medium-low heat.  Cover and cook, stirring occasionally, until the carrots are tender, the water evaporated, and the spiced glaze thick: about 15 minutes.  Serve right away.

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