Prep 10 mins
Cook 10 mins
From Paula Deen's mag. I loved her green bean bundles, so this is bound to be as good as it looks. She served them on a bed of rice with cornish game hens.
- 4 large carrots
- 8 chives, blanched
- 3 tablespoons butter
- 3 tablespoons firmly packed brown sugar
- 1⁄4 cup dry white wine
- Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
- Stack carrots into 8 bundles, and tie with a blanched chive.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
Got to admit I wasn't expecting the carrot recipe to be so enjoyable in the making [AND SO SIMPLE!] & great in the presentation! This was an outstanding way to serve up an otherwise just OK vegetable! Many thanks!