“Anise and carrots go so well together.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb carrot, peeled and sliced, can use baby carrots
  • 34 cup chopped onion
  • 4 -5 tablespoons butter
  • 12 teaspoon crushed anise
  • 14 cup apricot preserves
  • 14 teaspoon salt, to taste
  • pepper, to taste

Directions

  1. Cook/steam carrots in salted water until crisp-tender (or desired tenderness); drain.
  2. Meanwhile, in a small saucepan, saute onion in the butter until they are soft and translucent.
  3. Return cooked, drained carrots to saucepan with the sauteed onions.
  4. Add anise and preserves. Toss to coat well.
  5. Season with salt and pepper to taste.

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