Glazed Carrots

1. 1

   In a large, heavy saute pan, melt 6 tablespoons of the butter.

2. 2

   Add the carrots and enough water to cover them halfway.

3. 3

   Season with the salt, sugar, and Pernod.

4. 4

   Place a lid on the pan and cook over very low heat for 8 to 10 minutes, until the carrots are almost tender.

5. 5

   Remove the lid and continue to cook for a few minutes more, gently tossing, until the liquid has nearly evaporated.

6. 6

   Remove from the heat, swirl in the remaining 2 tablespoons butter, and adjust the seasoning before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.