"Vichy" Braised Carrots Revisited

Course Side Dishes

Ingredients in this Recipe

1 tablespoon butter (or coconut oil, if you want to make the dish vegan)
12 ounces carrots, peeled and cut into bite sized pieces
2 tablespoons Cointreau
Pinch of salt
Tiny pinch freshly ground mace or nutmeg (optional)(add only if it’s freshly ground, please)
Tiny pinch freshly toasted and ground coriander seeds (and toasting before grinding makes all the difference)
½ 1 teaspoon grated orange zest (optional)

See Full Recipe at Food52