This is an unusual combination of flavours and makes a most interesting vegetable dish to serve with roasted or grilled meat, chicken or fish.
1 ½ lb. carrots
1 tablespoon soft, brown sugar
1 oz. butter
1 heaped teaspoon aniseed
1 teaspoon salt
4 grindings pepper
Wash and scrape the carrots and cut off the tops. If you are using small carrots leave them whole. Large carrots should be cut in quarters lengthways.
Put the sugar, butter, aniseed, salt and pepper into a saucepan. When the mixture begins to bubble add the carrots. Stir well, cover, lower the heat and simmer for about 15 minutes or until the carrots are tender when pierced with a table fork. Serve hot.