carrots, cut diagonally
anise or 2 tablespoons of anise seed
crushed pineapple, drained
1Bring chicken broth and anise (whole cloves or seeds) to a boil in the bottom of a vegetable steamer pot.
2Cut fresh carrots diagonally to create larger, flatter slices (for pretty presentation).
Fill the top portion of the vegetable steamer pot with carrots. Cover, reduce heat. Do Not Overcook.
3Remove top portion of vegetable steamer (with carrots still inside) and allow cold water to run throgh carrots to stop the cooking process.
4Discard anise broth, rinse bottom portion of vegetable steamer and return to stove heat.
Melt butter, crushed pineapple and brown sugar to pot and stir until heated through.
5Add cooked carrots to pineapple mixture and stir very gently to coat. Allow carrots to heat through over very low heat. Remove from heat to prevent over-cooking.
6Presentation: Serve carrots on a pretty plate or in a bowl. If preferred, garnish with a tiny bit of flaked coconut and sprig of parsley.
Originally Posted: Sun, Dec 11, 2011