Carrots With Fennel and Pecans

• 2 cups carrots, thinly sliced
• 14 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

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

carrots, water, ground fennel, maple syrup, cold water, arrowroot, salt, pecans

Taken from www.food.com/recipe/carrots-with-fennel-and-pecans-340806 (may not work)