Glazed Carrots Star Anise

Remove and discard star anise. Place over medium heat bring to the boil and cook for 12 minutes or until reduced and sticky.

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Bring to the boil then reduce the heat to a gentle simmer and add the carrots.

Glazed carrots star anise. The carrots are then simmered in water with sugar star anise salt and butter until tender and sweet. Melt the butter in a large shallow pan. Bring to the boil and simmer for 5 minutes and then drain.

Pour in the stock and bring to the boil. Peel the carrots and cut in half. While peeling them you should aim for a really smooth even surface you can rub them with a green scouring pad to remove any marks from the peeler.

Slowly cook for 10 mins until the carrots are glazed and starting to soften. Use a clean scourer to smooth the carrots and remove any peel marks optional. Shlairs Glazed Carrots with Star Anise Follow the master recipe add 2 star anise when the water has come to the boil.

To make the glaze place cherries sugar star anise balsamic salt bay leaves and 1 cup water in a large saucepan. Cook until the carrots are tender approximately 45 minutes and the volume of liquid has reduced by half. Add carrots to the basket cover with a lid and cook for 3-4 minutes or until almost tender.

While the veggies are roasting make the honey glaze. Transfer carrots to chopping board and cut on a 45 degree angle approx 3 cm in height with a flat base to stand upright. Remove the staranise before serving or alternatively use as garnish do not eat Glazed Carrotswith Cumin Seed.

For the Honey Glazed Carrots bring a medium saucepan of water to the boil and place a metal steaming basket over the water. Cook over a medium heat for 15-20 minutes turning the vegetables frequently until golden brown and almost cooked through. Transfer mixture to a blender and whiz until smooth.

In a pan combine 300ml of water the butter sugar salt and star anise. Add the carrots tarragon and star anise. Roast for 30 minutes.

The most important part of this recipe is to prepare the carrots correctly. Add the thyme cinnamon star anise and some seasoning. Heat the olive oil in a large sauté pan then add the carrots and parsnips and toss to coat in the oil.

Sprinkle over the star anise cinnamon and garlic cloves. Place the carrots in a saucepan with the stock and a squeeze of orange juice the piece of star anise and a generous pinch of salt.

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