Carottes à L’Anis

French cooks customarily serve hot carrots, whole or sliced, with herb butter melting over them. Parsley or chive butter is the usual choice. However, in this recipe the uncommon flavor of fresh aniseed complements the sweet taste of a buttery puree of carrots. If fresh aniseed is not available, you can add a little dried aniseed and a dash of pastis instead.