method
1. Wash and scrape the carrots. If you are using small carrots leave them whole; large carrots should be cut in quarters lengthways.
2. Put the sugar, butter, aniseed, salt and pepper into a pan. When the mixture begins to bubble, add the carrots.
3. Stir well, cover, lower the heat and simmer for about 15 minutes or until the carrots are tender when pierced with a fork.
Serve hot.
