Carrots with a bit of the top left on, aka bugs bunny carrots, looks great on the plate.
| 8-12 | smallish carrots, cleaned and trimmed |
| 1 c | water, or so, depends on the size of the carrots. |
| 2 t | butter |
| 1 T | olive oil |
| zest and juice of ½ orange | |
| 1 t | salt |
| 3-4 | star anise, depending on size |
Place butter, olive oil, orange juice, zest, salt and star anise in a pan with a tight-fitting lid with the water. Bring to a boil, then reduce the heat to a gentle simmer and add the carrots. Cook with the lid on for about 5 minutes, then simmer, lid off, until the carrots are tender and shiny and the liquid is reduced by at least half.
To serve, place the carrots on each plate and pour over the cooking liquid.
Serves 4-6 people.