Serves 1
Directions
- 1Hold carrot by the top and peel from top to bottom while keeping it off the bench to create straight lines.
- 2Trim the bottoms and tops of the carrots using a small knife.
- 3Place the carrots in a pan and add the butter, salt, black pepper, star anise, sugar, and water.
- 4Cover the carrots with parchment paper and cook until the liquid forms an emulsion.
- 5Remove the parchment paper and serve the glazed carrots.
Ingredients
- 15/20 whole bunched carrot, peeled, washed, whole
- 200 g water
- 10 g maldon salt
- 50 g sugar
- 50 g salted butter
- 3 whole star anise
- black pepper (optional)
Equipment
vegetable peelersmall knifepanparchment paperspoon