Carrots With Fennel and Pecans

From the PCC website. Fennel seeds, not the bulb.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  cups carrots, thinly sliced
• 1⁄4 cup water
• 1  teaspoon  toasted ground fennel
• 2  tablespoons maple syrup
• 1  tablespoon cold water
• 1  tablespoon arrowroot
• 1  dash  salt & freshly ground black pepper
• 2  tablespoons  lightly toasted chopped pecans

Directions

1. Steam or blanch carrots until tender-crisp. Reserve 1/4 cup of the cooking water or use fresh water.
2. Combine fennel seeds, maple syrup, 1 tablespoon cold water and arrowroot. Mix in with carrots and cooking water.
3. Gently heat, stirring until mixture thickens and carrots are fork-tender. Transfer to a serving bowl. Add salt and pepper to taste. Garnish with pecans.
4. * To toast fennel seeds, heat a skillet over medium heat, then add seeds and toast until fragrant. Use a spice grinder or mortar and pestle to crush the fennel seeds.