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Glazed Carrots in an Anise Hyssop Reduction

Serves 2 to 4 as a side

Carrots are 1 of those vegetables/sides that most people like and they taste great raw. They are a perfect, healthy snack and we don’t go messing about with them too much other than the occasional blanching or steaming. I got a ton of great tasting organic carrots from my Uncle J & Aunty C though, and I did not want us to just gobble them all up while watching TV, so I decided to try glazed carrots. It was my first time working with anise hyssop and I must say I am ruined forever! So fragrant! Great addition to a special meal. Try these glazed carrots with this steak and these mashed potatoes

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What you need

7 or 8 small to medium carrots peeled
1 tbsp butter
¼ cup white wine, cooking wine, or non alcoholic cooking wine or an extra 1/4 cup broth and no additional salt
¼ cup chicken broth 
Salt to taste
Black pepper to taste
A couple of anise hyssop leaves
1 ½ tbsp sugar

How to:

  1. Melt the butter in a large pan
  2. Add the carrots, salt, and pepper
  3. Add the liquids, increasing the heat to medium-high and bring to a simmer 
  4. Add the anise hyssop leaves
  5. Cover the pan loosely and simmer until the carrots are just tender (took about 10 minutes for these carrots)
  6. Uncover the pan and add the sugar, stirring well 
  7. Continue to simmer, uncovered, stirring occasionally, until the liquid has evaporated and the carrots are glazed, probably for another 5 minutes or so 
  8. Serve hot with Rosemary & Thyme Fusion Steak and BFT Mashed Potatoes

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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