Carrots with Tarragon

I make this with organic carrots, their natural sweetness is unequalled by the other kind! Peel and trim the carrots and cut them across into slices about quarter of an inch thick. Put them in a solid pan, wide enough to hold them in two or three layers. Add the aniseed, which you can leave in the star shaped shell, the sugar, salt and butter and enough water just to cover everything. Cook them over a fierce heat, turning a couple of times, until the water boils away and the carrots just start to sizzle. At that moment the carrots will be done. It takes about 12 minutes, depending on the thickness and size of the pan. The carrots absorb the exotic flavour of the star anise and the butter and sugar coats them with a glaze.