1-2 Tbs. butter
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice
In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.
(Mad Mares Cookbook)