Cardamom And Fennel Scented Carrots

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Cardamom And Fennel Scented Carrots

 

1 pound carrots, sliced diagonally

1/3 cup water

1 tablespoon butter

2 tablespoons honey

1 teaspoon ground cardamom seed

1 teaspoon fennel seeds

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Combine all of the ingredients in a pot and stir to coat the carrots evenly.

Set over a medium flame and cook, stirring occasionally, for 6 minutes or until

tender.

Makes 4 to 6 servings.