Total Time
20mins
Prep 5 mins
Cook 15 mins

Anise and carrots go so well together.

Ingredients Nutrition

  • 1 lb carrot, peeled and sliced, can use baby carrots
  • 34 cup chopped onion
  • 4 -5 tablespoons butter
  • 12 teaspoon crushed anise
  • 14 cup apricot preserves
  • 14 teaspoon salt, to taste
  • pepper, to taste

Directions

  1. Cook/steam carrots in salted water until crisp-tender (or desired tenderness); drain.
  2. Meanwhile, in a small saucepan, saute onion in the butter until they are soft and translucent.
  3. Return cooked, drained carrots to saucepan with the sauteed onions.
  4. Add anise and preserves. Toss to coat well.
  5. Season with salt and pepper to taste.
Most Helpful

What a great way to dress up the ol' carrot! Don't get me wrong ~ I enjoy eating them raw, but when it comes to company, they usually like to see them a little fancier, & this recipe does just that! Really loved the combo of anise & apricot & will definitely be making this recipe again & again! [Made & reviewed in Zaar Cookbook tag]

Sydney Mike May 13, 2010

Delicious ! I tweeked the recipe a bit>>substituted Smuckers SugarFree Apricot Preserves and added sliced (1/2") pieces of celery to carrots in pot. We always like to have something "green" on our plates. Thanks for the recipe, "Parsley"

patzi.leguz March 08, 2010

Tasty! A nice hint of anise and sweetness from the carrots, red onions and preserves. I used 1 tablespoon of butter which was plenty!

Rita~ June 07, 2007