Blanch carrots until al dente then refresh in ice cold water. Strain carrots from water once cool then dry. In a pan heat a small amount of olive oil, add star anise and lightly fry over medium heat to release the flavours and aroma. Add the carrot and cook on each side until golden. Remove from the heat and immediately add butter and honey, sprinkle with sea salt and cracked pepper, mix well then put into serving dish and drizzle over truffle oil.
This recipe was created for Sweetree Honey by Matt Macaskill, Head Chef of Good Neighbour Brew Bar, Rototuna, Hamilton
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