Glazed Heirloom Baby Carrots

  • 2 lb of heirloom baby carrots 
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of fennel seeds
  • 1 piece of star anise
  • 1 sprig of thyme
  • 2 bay leaves
  • 1 tablespoon of champagne vinegar
  • 2 tablespoon of honey
  • 2 cup of water
  • 1 cup of butter
  • 1 teaspoon of salt

Wash carrots. (Don’t peel them, the skin has a richer flavor.)

Place the carrots in a medium saucepan and add all ingredients. Place pan on stove over low heat and cook for about 10 minutes or until carrots are al dente. Turn off heat. Allow carrots to cool down in the cooking liquid. Remove the carrots from the liquid and set aside. Strain seeds and herbs from liquid and return liquid to heat. Bring liquid to a boil and simmer until it thickens and creates a nice glaze. Return carrots into sauce for 30 seconds and stir. Serve.