[Liz]

Incredible tasting carrots from a British chef who owns the Hand & Flowers pub, the only 2 Michelin starred pub in the UK. The perfect vegetable for any roast, for any grilled meat or poultry. The carrots braise a good 45 minutes in a rich, buttery, star anise flavored sauce.....allows the carrots to soak up all the flavor from the cooking liquid and become incredibly tender.

Ingredients – Serves 4 as a side dish--- 6 large or 9 medium carrots peeled, topped and tailed 100g butter (original recipe calls for 250g) 100g sugar (original recipe calls for 150g) 2 teaspoons salt (original recipe calls for 3 teaspoons) 4 star anise

Method Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 300ml of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots.

Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. Carefully remove the carrots to a serving platter, they are very tender and can fall apart easily, and serve with the reduced cooking liquid poured over.

[MomwithHope]

I love carrots cooked that way. I usually use butter a little maple syrup and some chopped pecans.

[Yaelle]

Tender cooked carrots still in their shape are soooo good. Even just in olive oil and sea salt, but your butter sauce sounds fantastic.