Carrot Bundles (Paula Deen)

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  large carrots
• 8  chives, blanched
• 3  tablespoons butter
• 3  tablespoons  firmly packed brown sugar
• 1⁄4 cup dry white wine

Directions

1. Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
2. Stack carrots into 8 bundles, and tie with a blanched chive.
3. 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.