Shelly's Recipe

CARROT BUNDLES

Category: Carrots

4 large carrots
8 chives, blanched
3 tbsp butter
3 tbsp 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 until just 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.