Recipe - Carrots With Aniseed

1 One half pound Carrots
1 tablespoon Soft brown sugar
One fourth cup Butter OR margarine
1 teaspoon (heaped) aniseed
1 teaspoon Salt
Freshly ground black pepper
to taste

1. Wash and scrape the carrots, top and tail them. Large carrots cut in
quarters lengthways. Small carrots can be kept whole.

2. Put the sugar, butter OR margarine, aniseed, salt and pepper into a
saucepan. When the mixture begins to bubble add the carrots.

3. Stir well, lower the heat, cover and simmer for fifteen minutes OR
until carrots are tender when pierced with a fork.
Serves four Serve hot
Posted to JEWISHFOOD digest V96 #58

Date: Wed, 23 Oct 1996 11:35:42 +0700

From: Myra Borisute myra@ksc11.th.com