Carrots with Fennel, Provençal Style

1 lb. sturdy young carrots
1 C vegetable stock
2 T marsala, port, or sherry
1/2 t whole fennel seeds or aniseeds
0 - salt and pepper to taste
1 T olive oil
2 t sugar

Combine the carrots, broth, marsala, and fennel seeds in a medium deep-sided skillet with a lid; add enough water to just cover the carrots. Season with salt and bring to a boil over high heat. Reduce the heat, cover, and simmer until the carrots are tender yet still firm, about 20 minutes.

Uncover the skillet and cook over high heat, stirring occasionally, until most of the liquids have evaporated, 5-8 minutes. Remove the skillet from the heat and add the oil and sugar, tossing and stirring to combine. Return to high heat and cook, shaking the pan constantly, until the carrots are lightly glazed, about 1 minute. Season with pepper.

From Mediterranean Vegan Kitchen