Glazed carrots with honey and cumin

1. Peel the carrots, cut into slices. Wash the fennel, cut into thin slices. Rinse and chop the parsley.

2.  In a pan, combine the butter, honey, 20 cl of water, salt, fennel and cumin. Bring to a boil.

3. Once the mixture is syrupy, add the carrots and parsley. Cook for 3 minutes and serve.

Photo credit: Sucré Salé