Name: Carottes à L’Anis (Carrots with Fresh Aniseed)
Yield: Serves 4
Cuisine: French
Ingredients: 2 teaspoons aniseed leaves, finely chopped, or ¼ teaspoon dried aniseed, ground to a powder, and a dash of Pernod or other pastis; salt; 1 lb carrots, scrubbed or peeled; 1 teaspoon sugar; 8 tablespoons butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

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.