- 9 medium carrots, peeled, topped and tailed
- 250g/9oz butter
- 150g/5½oz sugar
- 3 tsp salt
- 4 star anise
- This is going over the top, but as its Christmas! Use a clean green scouring pad to smooth the carrots and remove any peel marks (optional).
- In a pan combine 400ml/14fl oz 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.
- Serve the carrots as a side dish with the reduced cooking liquid poured over.