Yield: 4 Servings
|1 pounds||Carrots; peeled, sliced|
|1 small||Onion; chopped|
|½ teaspoon||Anise; crushed|
|6 tablespoons||Orange juice|
1. Cook carrots in salted water until tender. Drain.
2. Saute onion in 2 tbs. of butter until soft.
3. Return carrots to saucepan. Add remaining butter, anise and orange juice. Season with salt and pepper.
4. Cook over medium heat until butter has melted and ingredients have blended. Stir occasionally. Serve hot.
NORTH WELLS, CHICAGO WINE:
CHIANTI CLASSICO CONTE CAPPONI
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .