How to cook: Glacé (Glazed) Carrots

Cut off the tops of the bunched carrots.

Peel the carrots from top to bottom, ensuring they are clean and uniform.

Trim the bottoms and the very tops of the peeled carrots.

Arrange the carrots in a single, flat layer in a cold pan.

Add butter, salt, pepper, star anise, and sugar to the pan with the carrots.

Pour in water just to the level of the carrots.

Cover with a parchment paper cartouche and cook on medium-high heat for about 10 minutes.

After 10 minutes, remove the cartouche. The liquid should have reduced to a beautiful glaze.

Arrange the glazed carrots on a serving platter.

Garnish with the cooked star anise and drizzle the remaining glaze over the top.