Baby Carrots with Anish and Peaches

Vegetable side dish with a delicious twist of anise that goes well with both pork and fish.

In the kitchen:

• Rinse the carrots very well and peel if desired. 
• Slice any carrots that are too thick in half lengthwise. 
• Wash and slice the peaches into halves. Remove the stones and cut the peaches into thin wedges. 
• Wash and chop the fresh chervil.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 200°C. When using a charcoal barbecue you need well over a 1/3 of a chimney starter of lit Weber briquettes to reach this temperature. 
• Place the cast-iron griddle on the GBS Cooking Grate, put the lid on the barbecue and let the griddle heat up for approx. 5 min. 
• Melt some butter in the griddle, and add the carrots and anise seeds when the butter stops bubbling. Sauté the carrots until golden. 
• Combine the carrots with the peach wedges and freshly chopped chervil just before serving.