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!
- 25g butter
- 4 purple carrots, peeled and coarsely grated or julienned
- 1 tsp anise seeds
- 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