Recipe courtesy of Michael Lomonaco
Cardamom and Fennel Scented Carrots
- Level: Easy
- Yield: 4 to 6 servings
Ingredients
1 pound carrots, sliced diagonally
1/3 cup water
1 tablespoon butter
2 tablespoons honey
1 teaspoon ground cardamom seed
1 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
- Combine all of the ingredients in a pot and stir to coat the carrots evenly.
- Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.
