Warm purple carrots with anise, pomegranate molasses & goat’s cheese

Anis is a brilliant partner for sweet earthy carrots. Add some goat's cheese and pomegranate molasses to the mix and you have a perfect balance of salt and sweet that will keep you coming back from more.  You can, of course, use orange carrots in place of purple!

Ingredients

• 25g butter
• 4 purple carrots, peeled and coarsely grated or julienned
• 1 tsp anise seeds
• Salt
• 1 tsp pomegranate molasses
• 50g goat’s cheese, crumbled
• 2 spring onions, finely chopped

Melt the butter in a wide saucepan over a medium heat. Add the anise seeds and cook for 3-4 minutes until the butter turns slightly brown and smells slightly toasty. Immediately add the carrots and give everything a stir around. Add a good pinch of salt and gently cook for 4-5 minutes until the carrots have softened slightly.  Add the pomegranate molasses and combine well.

Transfer to a serving dish and sprinkle with cheese and spring onions