Instructions
- Blanch Carrots in boiling salted water for 5-7 minutes, until slightly tender-crisp. Immediately plunge into ice water to stop cooking.
- Drain Carrots and set aside.
- In a medium saucepan, melt Clarified Butter over medium heat. Add Maple Syrup and Dry Sherry. Bring to a simmer.
- Add Star Anise, Fleur de Sel, and White Pepper. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has reduced by half and thickened slightly.
- Add the blanched Carrots to the saucepan and cook for 5-7 minutes, stirring gently, until heated through and glazed.
- Stir in Heavy Cream just before serving. Remove Star Anise before serving.
