Sweet Anise Carrots
Your carrots will never be the same.
I can’t take credit for creating this recipe, but I will take kudos for sharing it. Adam Byatt showed me this incredibly easy way to prepare carrots and I’m full on obsessed.
I guarantee you’ll have every ingredient on hand save the anise. And once you make this recipe, you’re gonna stock up on the little star-shaped spice so you can make this side dish again and again. —CFG
Ingredients:
Fresh carrots, peeled
Salt
Pepper
Butter
Sugar
2-3 Anise
Directions
Wash, peel and cut carrots into uniform sizes so they cook evenly.
Place carrots into a wide bottomed pan and fill with just enough water to cover the carrots just to the surface. (They should fit snugly in the pan but not be overly crowded or oiled on top of each other.)
Add 1-2 tbsp of butter.
Season with a sprinkling of salt and pepper.
Sprinkle 2-3 healthy tbsp of white sugar over the carrots.
Add 2-3 pieces of anise.
Cover the carrots with a cartouche (a piece of parchment paper cut into a circle that rests on top of the food with a hole cut into the middle).
Set the pan to medium-high heat.
Cook untouched for 10min.
Remove the carrots from the liquid and plate for service.
Boil the remaining liquid down until it reduces (2-3 min), then drizzle on top of the carrots and finish with the anise as a garnish. Sprinkle with optional chives or herbs as you wish.
Serve and enjoy!
Recipe Twist
Add pomegranates and thyme as a garnish
