Glazed Anise Carrots

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