Carrots with Anise

Peel a lot of carrots (these taste really good, and you’ll eat more than you think you might). Leave them whole, split, or cut into coins; it’s your choice. Combine in a shallow pan with a good lid with a splash of water, equal amount of Katz Late Harvest Sauvignon Blanc vinegar, some extra virgin olive oil, a few cloves of chopped garlic, and a generous pinch of anise seed. Heat gently to a simmer, cover, and cook until the carrots are tender, about 20 minutes. Remove or at least set the cover ajar and cook a bit more, increasing the heat if necessary, until the liquid has been reduced to just the oil. Eat hot.