Carrots In Spiced Verjuice Sauce

• 200 g baby carrots, cleaned
• 100 ml honey
• 100 ml verjuice
• 50 ml apple cider vinegar
• 50 ml water
• 1/2 teaspoon salt
• 3 star anise
• 8 cardamom pods, crushed, and save the black seeds
• 4 lemon leaves, bruised (or use bay leaves)

1. Steam or boil the carrots until just tender. Put in a serving dish, cover with foil, and keep warm.
2. Mix all the other ingredients in a pot, and bring to a boil over high heat. Stir a few times.
3. Boil it down to about 200 ml liquid or less.
4. Pour over the carrots.
5. Can be used with the sauce.as a side dish.
6. Otherwise, the small spiced carrots are cooled in the sauce, taken out and used as a salad ingredient. This salad usually also contains parma ham or coppa, romaine (Cos) lettuce and shaved parmesan and is finished with a nut oil (such as walnut). Ingredients can vary according to taste.

baby carrots, honey, apple cider vinegar, water, salt, anise, pods, lemon

Taken from www.food.com/recipe/carrots-in-spiced-verjuice-sauce-295650 (may not work)