Butter-Glazed Carrots with Star Anise
Butter-Glazed Carrots with Star Anise
Ingredients
- 1 pound young carrots, with green tops intact
- 4 tablespoons salted French butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 star anise, whole
- 1 tablespoon granulated sugar
- 1 cup water, approximately
Instructions
- 1
Wash the young carrots thoroughly. Using a vegetable peeler, carefully peel each carrot from top to bottom, holding it off the work surface to achieve smooth, straight lines. Trim off the bottom (root end) of each carrot with a knife. Finally, using a small knife, carefully trim away the green leafy tops, leaving only a small, neat green stub at the top of each carrot.
⏱️ 10 min
- 2
Arrange the prepared carrots in a single layer (or as close as possible) in a saucepan. Distribute the salted French butter chunks evenly among the carrots. Sprinkle generously with salt and lightly with freshly ground black pepper. Add the two whole star anise pieces to the pot. Sprinkle the granulated sugar over all the ingredients. Pour enough water into the saucepan just until it reaches the level of the carrots, ensuring they are submerged but not swimming in excessive liquid.
⏱️ 5 min
- 3
Cut a piece of parchment paper to fit snugly inside the saucepan, directly on top of the carrots. This will create a tight seal and help steam the carrots evenly while preventing too much evaporation. Place the saucepan on a heat source (starting from cold) over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, or until the carrots are tender when pierced with a fork and the liquid has reduced to a glossy, emulsified glaze.
⏱️ 10 min
- 4
Once cooked, carefully transfer the glazed carrots from the saucepan to a serving dish. Spoon the glossy, emulsified liquid (glaze) from the pot generously over the carrots, coating them completely. Transfer the star anise pieces to the serving dish alongside the carrots for garnish and continued aromatic presence. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter-Glazed Carrots with Star Anise
Ingredients
- 1 pound young carrots, with green tops intact
- 4 tablespoons salted French butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 star anise, whole
- 1 tablespoon granulated sugar
- 1 cup water, approximately
Instructions
- 1
Wash the young carrots thoroughly. Using a vegetable peeler, carefully peel each carrot from top to bottom, holding it off the work surface to achieve smooth, straight lines. Trim off the bottom (root end) of each carrot with a knife. Finally, using a small knife, carefully trim away the green leafy tops, leaving only a small, neat green stub at the top of each carrot.
⏱️ 10 min - 2
Arrange the prepared carrots in a single layer (or as close as possible) in a saucepan. Distribute the salted French butter chunks evenly among the carrots. Sprinkle generously with salt and lightly with freshly ground black pepper. Add the two whole star anise pieces to the pot. Sprinkle the granulated sugar over all the ingredients. Pour enough water into the saucepan just until it reaches the level of the carrots, ensuring they are submerged but not swimming in excessive liquid.
⏱️ 5 min - 3
Cut a piece of parchment paper to fit snugly inside the saucepan, directly on top of the carrots. This will create a tight seal and help steam the carrots evenly while preventing too much evaporation. Place the saucepan on a heat source (starting from cold) over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, or until the carrots are tender when pierced with a fork and the liquid has reduced to a glossy, emulsified glaze.
⏱️ 10 min - 4
Once cooked, carefully transfer the glazed carrots from the saucepan to a serving dish. Spoon the glossy, emulsified liquid (glaze) from the pot generously over the carrots, coating them completely. Transfer the star anise pieces to the serving dish alongside the carrots for garnish and continued aromatic presence. Serve immediately.
⏱️ 2 min