Directions
- 1Peel the carrots from top to bottom, holding them off the bench and creating nice straight lines.
- 2Take the bottoms off the carrots.
- 3Take the tops off the carrots using a small knife to cut away the top.
- 4Place the carrots into a pan.
- 5Add salted French butter, a little bit of salt and pepper, two lovely star anise, and some sugar to the pan with the carrots.
- 6Add the exact amount of water, ensuring it is just to the line of the carrots and no more.
- 7Heat the pan from cold for 10 minutes until a perfect emulsion is formed between the butter, sugar, water, and carrot juices.
Ingredients
- 15 bunched bunched carrots, whole/peeled/washed - all of similar size
- 20 bunched bunched carrots, whole/peeled/washed - all of similar size
- 200 g water
- 10 g Maldon salt
- 50 g sugar
- 50 g butter
- 3 star anise
Equipment
pansmall knife
Tips
- Hold the carrot by the tufty bit at the top and peel from top to bottom, creating nice straight lines.
- Cut away the top and bottom of the carrots.
- Ensure the water level is just to the line of the carrots and no more.
- Heat the carrots from cold.
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