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Anise
seeds taste similar to licorice and are believed to improve
digestion. The anise plant is native to the Mediterranean
region, specifically Greece, Turkey and Egypt. It produces
clusters of white flowers which dry to reveal oval seeds. In
India they chew these seeds after a meal to freshen the breath. Betacarotene gives carrots their orange color
and is absorbed by the body more efficiently when eaten with a
little fat. Cooking also helps the absorption. Betacarotene can
convert into Vitamin A.
3 pounds carrots, cut julienne style
2 cups
water
2 ½
tablespoons butter
½
teaspoon powdered ginger
¼
teaspoon ground black pepper
¼
teaspoon anise seeds
1. Place
the carrots, water, butter, ginger, pepper and anise
seeds
into a 3-quart saucepan and boil until water evaporates.
2. Stir the carrots
to evenly distribute the glaze over the carrots.
3. Place in a
serving dish and decorate with parsley.
Variation:
Make a sweet-and-sour glazed carrot dish by
cooking
the carrots until just tender. Drain the water and add
the
butter and then ⅓ cup balsamic vinegar and ⅓ cup
dark
brown
sugar. Cook over medium heat until the liquid
evaporates.
You will then omit the ginger, pepper and anise
seeds.
Either dish is good with a roast chicken dinner.
Makes 4 servings
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