Carrots With Fennel and Pecans

1. 1

   Steam or blanch carrots until tender-crisp.

2. 2

   Reserve 1/4 cup of the cooking water or use fresh water.

3. 3

   Combine fennel seeds, maple syrup, 1 tablespoon cold water and arrowroot.

4. 4

   Mix in with carrots and cooking water.

5. 5

   Gently heat, stirring until mixture thickens and carrots are fork-tender.

6. 6

   Transfer to a serving bowl.

7. 7

   Add salt and pepper to taste.

8. 8

   Garnish with pecans.

9. 9

   * To toast fennel seeds, heat a skillet over medium heat, then add seeds and toast until fragrant.

10. 10

    Use a spice grinder or mortar and pestle to crush the fennel seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.